Gluten-Free Kung Pao Chicken with Cauliflower Rice

Instructions

1. 1Cut the about 680 g chicken breast into bite-sized pieces, about 2.54 cm cubes.
2. 2In a bowl, whisk together the 1/4 cup tamari, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, and 1 tbsp cornstarch until smooth. This is your marinade.
3. 3Add the cut chicken pieces to the marinade. Stir to coat all the chicken, then let it sit for 15 minutes to absorb the flavors.
4. 4Place a wok or large skillet over medium-high heat. Allow it to heat up for about 2-3 minutes.
5. 5Add the marinated chicken to the hot wok or skillet. Stir-fry for 5-7 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 74°C.
6. 6Add the 6-8 dried red chili peppers and the 1/4 cup peanuts to the wok with the chicken. Stir-fry for 1 minute more, until the peanuts are lightly toasted and fragrant.
7. 7Add the 4 cups cauliflower rice to the wok. Stir everything together and cook for 3-5 minutes, until the cauliflower rice is heated through.
8. 8Chop the 2 stalks of scallions. Sprinkle the chopped scallions over the dish before serving.

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