Gluten Free Kung Pao Chicken
This gluten free Kung Pao Chicken delivers bold, savory flavors with the perfect balance of spice and crunch. A takeout favorite you can easily enjoy at home.
Equipment
- wok
Ingredients
For the Sauce
- 3 tbsp Gluten Free Tamari
- 2 tbsp Rice Vinegar
- 1 tbsp Hoisin Sauce (Gluten Free)
- 1 tbsp Honey
- 1 tsp Sesame Oil
- 1 tbsp Cornstarch
- 3 tbsp Water
For the Stir Fry
- 1 1/2 lb Boneless Skinless Chicken Breast, Cut Into 1-Inch Cubes
- 2 tbsp Cornstarch
- 2 tbsp Vegetable Oil, Divided
- 3 Dried Red Chili Peppers
- 3 Cloves Garlic, Minced
- 1 tsp Fresh Ginger, Grated
- 1 Red Bell Pepper, Cut Into 1-Inch Pieces
- 2 Celery Stalks, Sliced
- 1/3 cup Roasted Unsalted Peanuts
- 3 Green Onions, Sliced
- Steamed Rice, For Serving
Instructions
- In a small bowl, whisk together the tamari, rice vinegar, hoisin sauce, honey, and sesame oil. In a separate small bowl, mix the cornstarch and water into a slurry. Set both aside.
- Toss the chicken cubes with the cornstarch until lightly coated on all sides.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the chicken and stir fry for 4 to 5 minutes until golden and cooked through. Remove to a plate.
- Add the remaining 1 tablespoon of oil to the wok. Toss in the dried red chili peppers, garlic, and ginger. Stir fry for 30 seconds until very fragrant.
- Add the bell pepper and celery and stir fry for 2 to 3 minutes until crisp-tender.
- Return the chicken to the wok. Pour in the sauce and the cornstarch slurry. Toss everything together and cook for 1 to 2 minutes until the sauce thickens and becomes glossy, coating every piece.
- Remove from heat, toss in the roasted peanuts and green onions, and serve immediately over steamed rice.
Nutrition
Serving: 1servingCalories: 396kcalCarbohydrates: 22gProtein: 42gFat: 16g
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