Nut-Free Kung Pao Chicken with Rice

Ingredients

• 1.5 lbs Chicken breast
• 3 tablespoons Soy sauce (wheat-free)
• 2 tablespoons Rice vinegar
• 1 tablespoon Brown sugar
• 2 tablespoons Cornstarch
• 1/2 cup Chicken broth
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 Red bell pepper
• 2 Green onions
• 1/4 cup Sunflower seeds
• 1 teaspoon Sesame oil
• 2-3 Dried chili peppers
• 4 cups Cooked white rice

Instructions

1. 1Cut the 1.5 lbs of chicken breast into 1-inch cubes. In a medium bowl, combine 3 tablespoons of soy sauce (wheat-free), 2 tablespoons of rice vinegar, 1 tablespoon of brown sugar, and 1 tablespoon of cornstarch. Add the cubed chicken breast to the bowl and stir to coat thoroughly; let it marinate at room temperature for 15 minutes to absorb flavors.
2. 2In a separate small bowl, combine the 1/2 cup of chicken broth, 1 teaspoon of sesame oil, and the remaining 1 tablespoon of cornstarch. Whisk these ingredients together until the cornstarch is fully dissolved and no lumps remain, then set the mixture aside.
3. 3Heat a large wok or a 12-inch skillet over medium-high heat (approximately 375°F / 190°C). Add 1 tablespoon of grated ginger, 2 cloves of minced garlic, and 2-3 dried chili peppers. Stir-fry for 30-60 seconds, until the aromatics become fragrant; be careful not to burn them.
4. 4Add the marinated chicken breast to the hot wok or skillet. Stir-fry for 5-7 minutes, breaking up any clumps, 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 1 chopped red bell pepper and 2 sliced green onions to the wok or skillet with the chicken. Continue to stir-fry for 2-3 minutes, until the bell pepper is slightly tender-crisp.
6. 6Give the chicken broth mixture (prepared in Step 2) a quick stir to re-combine any settled cornstarch, then pour the entire mixture into the wok or skillet. Bring the sauce to a simmer, stirring constantly for 1-2 minutes, until it visibly thickens and coats the chicken and vegetables. Stir in the 1/4 cup of sunflower seeds.
7. 7Serve the Nut-Free Kung Pao Chicken immediately and hot over the 4 cups of cooked white rice.

Substitutions

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