Kung Pao Chicken with Green Beans

After seeing a lot of recipes lately calling for hot sauce, I finally decided to just buy PaleoChef Sriracha Sauce at Whole Foods and try some of them out. Also, for this particular recipe I bought this chili sauce from Whole Foods as well since I could not find a paleo friendly chili paste. I apologize to those who don't like recipes that include ingredients you don't already have in your kitchen! I try not to make too many of those. Anyways, if you like a spicy stir-fry, you will like this one. I am still trying to make myself like spicy foods and I found this one to be pretty spicy, but I still really enjoyed it! Next time I make this I'll use less chili sauce and more Sirracha sauce. Who knows though, maybe this was normal since Kung Pao Chicken is supposed to be spicy. If you try this recipe out, please let me know! 

Kung Pao Chicken with Green Beans
Ingredients:

• 1.75 - 2lbs chicken, thinly sliced
• 2 tablespoons of garlic, minced
• 3 tablespoons sesame oil
• 2 pounds of green beans
• 3 tablespoons liquid aminos (I use Bragg Liquid Aminos) 
• 2 tablespoon sriracha (I used PaleoChef Sriracha Sauce)
• 1 tablespoon chili paste (or more, to taste) (I used this chili sauce)
• 3 tablespoon honey (or more, to taste)
• salt and pepper, to taste
• optional: crushed cashews

Directions:

1. First, prep chicken by seasoning with salt and pepper and slicing it into thin, bite-sized pieces. Set aside. Then, prep the green beans but cutting off both ends. Set aside. Prep stir fry sauce by mixing together aminos, sriracha, chili past, and honey in a small bowl. Set aside.
2. Next, place 1 1/2 tablespoon of sesame oil and 1 tablespoon of minced garlic in a large sauce pan or wok. Turn to high medium/high heat.
3. Add in chicken and sauté for about 5 minutes, or until partially cooked. Remove chicken and set aside.
4. Place another 1 1/2 tablespoon of sesame oil and minced garlic in the pan and turn to high heat. Add in green beans and sauté for about 5-7 minutes or until they begin to soften. Add in the chicken and continue to cook for 5ish more minutes or until the chicken is cooked all the way through.
5. Once chicken is cooked, add in stir fry sauce and reduce heat to low/medium and let cook down for a few more minutes.
6. Let sit for at least 5 minutes so that the sauce can thicken a bit more.
7. Serve with crushed cashews. 

Original recipe found here