Kung Pao Chicken with Rice Noodles

Ingredients

• about 680 g Chicken breast
• about 225 g Rice noodles
• 3 tbsp Tamari (gluten-free soy sauce)
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 1 tbsp Cornstarch
• 2 tbsp Peanut oil
• 5-7 Dried red chili peppers
• 4 cloves Garlic
• 2.54 cm Ginger
• 3 Scallions
• 1/4 cup Roasted peanuts

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 3 tablespoons of tamari, 2 tablespoons of rice vinegar, 1 tablespoon of honey, and 1 tablespoon of cornstarch until the mixture is smooth and fully combined. Set this sauce aside.
2. 2Cut the about 680 g of chicken breast into approximately 2.54 cm cubes. Place the chicken pieces in a bowl, add 1 tablespoon of the prepared sauce mixture, and toss to coat the chicken evenly; let it marinate for 10 minutes.
3. 3Fill a large pot with water and bring it to a rolling boil over high heat. Add the about 225 g of rice noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite; drain the noodles well and set them aside.
4. 4Mince the 4 cloves of garlic and grate the 2.54 cm of ginger. Heat the 2 tablespoons of peanut oil in a wok or large skillet over medium-high heat until the oil shimmers, reaching approximately 190°C. Add the 5-7 dried red chili peppers, the minced 4 cloves of garlic, and the grated 2.54 cm of ginger to the hot oil, then stir-fry for 30 seconds until the ingredients are fragrant.
5. 5Add the marinated about 680 g of chicken pieces to the wok. Stir-fry the chicken for 5-7 minutes, or until it is cooked through and reaches an internal temperature of 74°C, appearing opaque throughout.
6. 6Pour the remaining sauce mixture into the wok with the chicken. Cook, stirring constantly, for 1-2 minutes until the sauce has thickened and evenly coats the chicken.
7. 7Add the drained about 225 g of rice noodles to the wok with the chicken and sauce. Gently toss everything together for 1 minute to ensure the noodles are thoroughly coated.
8. 8Chop the 3 scallions. Serve the Kung Pao Chicken immediately, garnished with the chopped 3 scallions and the 1/4 cup of roasted peanuts.

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