Gluten-Free Kung Pao Chicken

Ingredients

• about 680 g Chicken breast
• 1/4 cup Tamari (gluten-free)
• 2 tablespoons Rice vinegar
• 2 tablespoons Cornstarch
• 1/2 cup Peanuts
• 6-8 whole Dried red chilies
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 stalks Scallions
• 2 tablespoons Soy sauce
• 1 tablespoon Sugar
• 1 teaspoon Sesame oil
• 2 tablespoons Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken breast into bite-sized pieces. In a medium bowl, combine the chicken pieces with the 1/4 cup Tamari (gluten-free) and 2 tablespoons Cornstarch. Stir well to coat the chicken, then let it marinate for 15 minutes.
2. 2Place a wok or large skillet over medium-high heat. Add the 2 tablespoons Vegetable oil. Once the oil is shimmering, add the 6-8 whole Dried red chilies and stir-fry for 30 seconds until they are fragrant and slightly darkened, but not burnt.
3. 3Add the marinated chicken to the wok. Stir-fry for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
4. 4Add the 4 cloves minced Garlic and 1 tablespoon minced Ginger to the wok. Stir-fry for 1 minute until fragrant.
5. 5In a small bowl, whisk together the 2 tablespoons Tamari (gluten-free), 2 tablespoons Rice vinegar, 2 tablespoons Soy sauce, 1 tablespoon Sugar, and 1 teaspoon Sesame oil until the sugar is dissolved.
6. 6Pour the prepared sauce into the wok with the chicken. Stir everything together to coat the chicken evenly. Let it simmer for 1-2 minutes until the sauce thickens slightly.
7. 7Add the 1/2 cup Peanuts and the 2 stalks sliced Scallions to the wok. Stir-fry for another minute to combine everything.
8. 8Serve the Kung Pao Chicken hot.

Substitutions

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