Talley Farms Fresh Harvest



  1. 2 teaspoons coconut oil
  2. 1 pound boneless chicken breasts, cut into cubes
  3. 1 medium sweet onion
  4. salt and pepper, to taste
  5. 8 oz snap peas
  6. 2 garlic cloves, minced
  7. 1 tablespoon minced ginger
  8. 4 dried red chiles, stems removed and then halved
  9. 3 scallions, sliced, white and green parts, separated
  10. 3 tablespoons chopped roasted unsalted cashews
For the Kung Pao sauce
  1. 3 tablespoons light soy sauce
  2. 1 tablespoons rice vinegar
  3. 1 teaspoon honey
  4. 2 tablespoons sesame oil
  5. freshly ground pepper, to taste


  1. Whisk together the ingredients for the sauce and set aside.
  2. If you have a spiralizer, trim and slice the sweet onion with Blade A. Otherwise slice it into thin slices by hand.
  3. Heat a wok or large skillet over medium-high heat and add in the coconut oil. Add the chicken, season with salt and pepper and cook for about 8 minutes until cooked through and golden brown. Immediately add in the onions and stir-fry until just wilted, about 1 minute. Add the snap peas, garlic, ginger, chiles and white scallions and stir-fry until snap peas are nearly crisp-tender, about 2 minutes more.
  4. Add the prepared sauce and stir-fry to coat, about 1 minute.
  5. Transfer to a platter or divide into bowls, sprinkle with the nuts, remaining green scallions and serve.
 *Wine Pairing: Johnine has been making Kung Pao Chicken since we started dating in the early 90s. Since that time, we’ve always enjoyed it with off-dry Riesling, which compliments the soy sauce and slightly spicy flavors.......Brian Talley


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