Kung Pao Chicken (Gluten Free)

I love my food spicy, the spicier the better. So I decided to try a Kung Pao Chicken recipe.

While making this recipe make sure to pay attention to the red pepper flakes and peanuts, they cook very quickly. Keep the stove on a very low setting so you don't burn either and the peanuts turn out very golden.

(side note: breathing in sauteed pepper flakes may leave you with a cough for the rest of the night).

What I tweaked in this recipe is low sodium soy sauce, and ground ginger.

It is recommended that you serve it with white rice, but I have grown very fond of quinoa which tastes great to me with this meal. (pretty much any meal, I'm kind of addicted).

Try out this recipe and let me know what you think and what you tweaked to your liking.

Ingredients

1 1/2 lbs. chicken breast, cut into chunks
3 Tbs peanut oil or vegetable oil
1 tsp red pepper flakes (or more to increase spiciness)
1/2 cup peanuts
1 tsp fresh ginger, finely chopped
2 green onion, cut into 1/2 inch slices
*Fresh vegetables

For the Marinade

1 Tbs rice vinegar
1/4 tsp sugar
1 tsp soy sauce
1 egg white
1 Tbs corn starch

For the Sauce

1 tsp. cornstarch
1/4 cup chicken stock
1 tsp chili paste with garlic
2 Tbs soy sauce
1 Tbs rice vinegar
1 1/2 tsp sugar
1 tsp red wine vinegar
1 tsp Asian sesame oil

Instructions

First, make the marinade by mixing all ingredients in a bowl. Add chicken to marinade and set aside.
Add 1 tablespoons of oil to wok or frying pan and heat to medium. Add red pepper flakes and peanuts to oil and stir until peanuts are golden brown (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
Add 1 tablespoon of oil to the wok. Heat and add 1/2 of the marinated chicken. Cook and toss until chicken is cooked through. Remove chicken to the bowl with the peanuts. Add the other 1/2 of the chicken and cook through. Return peanuts and chicken to wok, add ginger and green onion. Stir one minute.
Make the sauce by whisking all ingredients together. Add the sauce to the chicken and peanut mixture. Stir, and cook 1-2 minutes or until the sauce begins to thicken. Remove from heat and serve with rice.

Adapted from Lauren Allen

Link to the recipe: http://tastesbetterfromscratch.com/2013/04/restaurant-style-kung-pao-chicken.html

Comments

Simply Tweaked Haitian Stew (Soup Joumou)

Pretty much every year I look forward to having this stew. Why you ask? Well every year on January first my mother makes this. It is a traditional meal to celebrate Haitian independence day. But, there are times I cannot wait a whole year for this yummy stew, like now...so I made it. I always feel like I should consult my mother to re-tell me how to make this so I don't stray to far from the recipe. But I still like to make it my own. The original recipe calls for squash, but I decided to use pumpkin instead. Tis the season! I just love the feeling of picking my own fresh veggies and cooking with it, it is very rewarding! I ended up taking this little guy home with me! So I broke down this missive delicious pumpkin (used about half of it and stored the rest), cooked it in chicken stalk, and pureed it with sauteed garlic and shallots. To accompany it, I quartered 6 small yukon gold potatoes, chopped cabbage, 4 celery stalks chopped, 5 small carrots ch...

Coconut, Dill, and Cannellini Rice

This is a little tweak from my coconut and black bean rice, just as good, and just as simple. The only tweaks I made was to add about 3 tablespoons of dill, a can of cannellini beans, and nixed the nutmeg. The coconut milk really rounds out this dish and gives it a depth straight from the Caribbean. The dill gives it a light buttery herby note while the cannellini beans give it a nice creamy finish. What tweaks can you make to this side dish? Coconut, Dill, and Cannellini Rice Ingredients 1 cup coconut milk 1 cup Basmati rice 1 can cannellini beans (strained and rinsed) 1 shallot (minced) 1 cup water salt and pepper to taste 3 tablespoons dill 1 tablespoon unsalted butter Instructions 1. Heat a deep pan over medium low heat and melt butter. 2. Add minced shallots and saute until fragrant. 3. Add cup of rice and saute, about two minutes. 4. Add in the rest of the ingredients and put the stove on high and let boil for one minut...

Simply Tweaked Beef Stroganoff

The original recipe called for the use of a pressure cooker, yet one more handy dandy thing I do not have in my repertoire of kitchen gadgets. So for this I used my regular slow cooker, just for the first bit. I used dried shitaki mushrooms instead of porcini (I couldn't find them in my local grocery store). While I had those steep in some hot water, I started browning my short ribs, which I cut in half. I set them aside to rest and in the same oil I added in my onions and mushrooms and cooked until they became golden. I added the remainder of the ingredients and let simmer for a few minutes. I then transferred the meat and veggies to my slow cooker and let it cook away on low for 4 hours. Afterwards I removed the meat and set it aside, and transferred the sauce to a deep pot, set it on high and added in my egg noodles when it began to boil. While the pasta cooked I sliced the beef, once the pasta was cooked through I added in the beef, dijon m...

Simply Tweaked

Search This Blog