Gluten-Free Kung Pao Chicken with Cauliflower Rice
A flavorful and safe take on Kung Pao Chicken, using tamari instead of soy sauce and served with cauliflower rice. Packed with protein and veggies, it's a quick and easy lunch option.
Ingredients
- about 680 g Chicken breast
- 1 medium head Cauliflower
- 1/4 cup Tamari
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tbsp Sesame oil
- 1 tbsp Ginger
- 2 cloves Garlic
- 1 medium Red bell pepper
- 2 stalks Green onions
- 1/4 cup Dry roasted peanuts
- 4-6 Dried chili peppers
- 1 tbsp Arrowroot starch
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut chicken into bite-sized pieces and toss with arrowroot starch.
- 2Pulse cauliflower in a food processor until it resembles rice.
- 3In a bowl, whisk together tamari, rice vinegar, honey, and sesame oil.
- 4Heat a wok or large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
- 5Add ginger, garlic, and chili peppers to the wok and cook for 1 minute until fragrant.
- 6Add bell pepper and cauliflower rice to the wok and cook for 5 minutes, stirring occasionally.
- 7Pour the sauce over the chicken and vegetables and cook until the sauce has thickened.
- 8Garnish with green onions and peanuts before serving.
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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