Kung Pao Chicken

By vealam

Ingredients

• Marinade:
• 1 pound skinless boneless chicken breast
• 2 tablespoons gluten free soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons cornstarch
• Sauce:
• 2 tablespoons gluten free soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon sugar (we used beet sugar)
• 2 tablespoons sesame oil
• 2 tablespoons corn starch
• 2 tablespoons oil
• 8 dried arbol chili’s
• 2 cloves garlic, minced
• 2 tablespoons ginger minced
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1/3 cup roasted peanuts

Preparation

Step 1

In a large Ziploc bag, add the marinade ingredients and shake them together to combine.

Chop the chicken into bite sized pieces and add it to the Ziploc bag. Let the chicken marinate for about 15 minutes.

In a medium bowl prepare the sauce by whisking the soy, vinegar, sugar sesame oil and cornstarch together until smooth. Set aside.

Heat a wok or heavy pan over high heat. When the pan is very hot add the oil and the dried chilies and sauté for a minute or two. Add the chicken and cook for 2minutes and then add the garlic and ginger, cooking for another minute.

Add the bell peppers and cook for another 2 minutes until the chicken is pretty much cooked through. Add the sauce and stir coating everything in the sauce which will immediately start to simmer and thicken. Add the peanuts and cook one minute longer. Serve hot with steamed white rice.