Gluten-Free Kung Pao Chicken with Cashews

Ingredients

• 1.5 lbs Chicken breast
• 1/4 cup Gluten-free soy sauce (tamari)
• 2 tbsp Rice vinegar
• 1 tbsp Cornstarch
• 1 tbsp Sesame oil
• 6-8 whole Dried red chilies
• 1 tsp Sichuan peppercorns
• 4 cloves Garlic
• 1 inch Ginger
• 3 stalks Green onions
• 1/2 cup Cashews
• 1 tbsp Brown sugar
• 2 tbsp Water

Instructions

1. 1Cut the 1.5 lbs of chicken breast into bite-sized pieces, about 1-inch cubes.
2. 2In a medium bowl, combine the chicken pieces with 1/4 cup gluten-free soy sauce (tamari), 2 tbsp rice vinegar, 1 tbsp cornstarch, and 1 tbsp sesame oil. Mix well to coat the chicken and let it marinate for 15 minutes.
3. 3Place a wok or large skillet over high heat. Once hot, add the 6-8 whole dried red chilies and 1 tsp Sichuan peppercorns. Stir-fry for 30 seconds, or until they become fragrant, being careful not to burn them.
4. 4Add the marinated chicken to the hot wok. Stir-fry for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
5. 5Add the 4 cloves of minced garlic and 1 inch of grated ginger to the wok. Stir-fry for 1 minute until fragrant.
6. 6Pour in the 2 tbsp water and add the 1 tbsp brown sugar. Stir continuously for 1-2 minutes until the sauce thickens slightly and coats the chicken in a glaze.
7. 7Add the 3 stalks of chopped green onions and the 1/2 cup of cashews to the wok. Stir everything together and cook for 1 more minute.
8. 8Serve the Kung Pao Chicken hot, ideally with rice.

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