Gluten-Free Kung Pao Chicken with Cashews
A classic Kung Pao chicken recipe made gluten-free and safe for egg allergies. Features tender chicken, crunchy cashews, and a flavorful sauce.
Ingredients
- about 680 g 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
- 2.54 cm Ginger
- 3 stalks Green onions
- 1/2 cup Cashews
- 1 tbsp Brown sugar
- 2 tbsp Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g of chicken breast into bite-sized pieces, about 2.54 cm cubes.
- 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.
- 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.
- 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 74°C.
- 5Add the 4 cloves of minced garlic and 2.54 cm of grated ginger to the wok. Stir-fry for 1 minute until fragrant.
- 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.
- 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.
- 8Serve the Kung Pao Chicken hot, ideally with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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