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

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