Gluten-Free Kung Pao Chicken with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken breast
• 1 large head Cauliflower
• 1/4 cup Tamari (gluten-free soy sauce)
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 2 tbsp Cornstarch
• 1 tbsp Sesame oil
• 1/4 cup Peanuts
• 6-8 whole Dried red chili peppers
• 3 cloves Garlic
• 1 inch piece Ginger
• 2 stalks Scallions
• 2 tbsp Vegetable oil

Instructions

1. 1Cut the 1.5 lbs of chicken breast into 1-inch cubes. In a medium bowl, whisk together the 1/4 cup tamari, 2 tbsp rice vinegar, 1 tbsp honey, and 2 tbsp cornstarch until smooth. Add the cubed chicken to the bowl and toss to coat. Let it marinate for 15 minutes.
2. 2While the chicken marinates, prepare the cauliflower rice. Break the 1 large head of cauliflower into florets. Place the florets in a food processor and pulse until the pieces are the size and texture of rice grains. Set aside.
3. 3Place a wok or large skillet over medium-high heat. Add the 2 tbsp vegetable oil and heat until it shimmers, about 1 minute. Add the 6-8 whole dried red chili peppers and stir-fry for 30 seconds until they smell fragrant.
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 3 cloves of minced garlic and the 1 inch piece of grated ginger to the wok. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
6. 6Add the prepared cauliflower rice to the wok. Stir-fry for 3-5 minutes, until the cauliflower rice is heated through and slightly tender.
7. 7Remove the wok from the heat. Stir in the 1 tbsp sesame oil and the 1/4 cup peanuts. Slice the 2 stalks of scallions thinly and sprinkle them over the top before serving.

Substitutions

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