Gluten-Free Kung Pao Chicken with Brown Rice

Instructions

1. 1Place the 1.5 cups of brown rice and 3 cups of water into a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 45-50 minutes, or until all the water has been absorbed and the rice is tender. Remove the saucepan from the heat and let the rice rest, covered, for 5 minutes.
2. 2Cut the about 680 g of chicken breast into 2.54 cm cubes. In a medium mixing bowl, combine the cubed chicken with the 1/4 cup tamari, 2 tbsp rice vinegar, 1 tbsp honey, and 2 tbsp cornstarch. Stir thoroughly until the chicken pieces are evenly coated, then let the chicken marinate at room temperature for 15 minutes.
3. 3Place a wok or a large skillet (at least 30.48 cm in diameter) on the stovetop and heat the 2 tbsp peanut oil over medium-high heat until it reaches approximately 190°C.
4. 4Carefully add the 6 whole dried red chili peppers, 4 cloves of minced garlic, and 2.54 cm of grated ginger to the hot oil. Stir-fry these ingredients for 30 seconds, stirring constantly, until they become fragrant and the garlic is lightly golden, being careful not to burn the garlic.
5. 5Add the marinated chicken to the wok. Stir-fry for 5-7 minutes, turning the pieces frequently, until the chicken is browned on all sides and cooked through to an internal temperature of 74°C.
6. 6Slice the 2 whole scallions into 1.27 cm pieces. Add the 1/4 cup of peanuts and the sliced 2 whole scallions to the wok with the chicken. Stir-fry for another 1-2 minutes until the scallions are slightly wilted and the peanuts are lightly toasted.
7. 7Serve the Kung Pao chicken immediately over the cooked 1.5 cups of brown rice.

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