Gluten-Free Kung Pao Chicken with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken breast
• 1 medium Cauliflower
• 1/4 cup Tamari (gluten-free soy sauce)
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 1 tbsp Cornstarch
• 1 tbsp Sesame oil
• 6-8 whole Dried red chili peppers
• 1/4 cup Peanuts
• 2 stalks Green onions
• 1 tbsp Ginger
• 2 cloves Garlic

Instructions

1. 1Cut the 1.5 lbs of chicken breast into bite-sized pieces, about 1-inch cubes. Place the chicken pieces in a medium bowl and toss with the 1 tbsp of cornstarch until evenly coated.
2. 2Prepare the cauliflower rice by breaking the 1 medium cauliflower into florets. Place the florets in a food processor and pulse until they are finely chopped, resembling grains of rice. Set aside.
3. 3In a small bowl, whisk together the 1/4 cup tamari, 2 tbsp rice vinegar, and 1 tbsp honey until well combined.
4. 4Heat the 1 tbsp sesame oil in a wok or large skillet over medium-high heat until it shimmers. Add the coated chicken pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Stir-fry for 5-7 minutes, or until the chicken is browned on all sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. 5Add the 6-8 whole dried red chili peppers, 1 tbsp minced ginger, and 2 cloves minced garlic to the wok with the chicken. Stir-fry for 1 minute more until the aromatics are fragrant.
6. 6Pour the prepared sauce mixture over the chicken and stir constantly. Cook for 1-2 minutes, until the sauce thickens and coats the chicken.
7. 7Stir in the 1/4 cup peanuts and the chopped 2 stalks of green onions. Cook for 30 seconds more to combine.
8. 8Serve the Kung Pao chicken immediately over the prepared cauliflower rice.

Substitutions

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