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 chicken into bite-sized pieces and toss with 1 tbsp cornstarch.
2. 2Prepare cauliflower rice by pulsing cauliflower florets in a food processor until finely chopped.
3. 3In a bowl, whisk together tamari, rice vinegar, and honey.
4. 4Heat sesame oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until browned and cooked through.
5. 5Add dried red chili peppers, ginger, and garlic to the wok and stir-fry for another minute until fragrant.
6. 6Pour the sauce over the chicken and cook until the sauce thickens.
7. 7Stir in peanuts and green onions. Serve immediately over cauliflower rice.

Substitutions

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