Ingredients for Another Kung Pao Chicken Gluten Free
- Boneless Skinless Chicken Breasts
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- Rice Wine
- 1/4 cup gluten-free soy sauce
- Red Bell Pepper
- Cucumber
- Red Onion
- 2 green onions, thinly sliced
- Hoisin Sauce
- Cider Vinegar
- Oyster Sauce
- Brown Sugar
- Chicken Stock
- Dried Red Chili Peppers
- Szechuan Peppercorns
- Roasted Peanuts
- 1 inch ginger, minced
- Garlic Cloves
- 1 tablespoon sesame oil
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How to Make Another Kung Pao Chicken Gluten Free
- In a bowl, whisk together gluten-free soy sauce, cornstarch, sugar, rice vinegar, and sesame oil. Add the chicken and marinate for at least 15 minutes.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned.
- Remove chicken from wok and set aside.
- Add minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
- Add dried chilies and stir-fry for another 30 seconds.
- Return the chicken to the wok. Pour in the 1/4 cup of water and bring to a simmer, stirring constantly until the sauce thickens.
- Stir in the roasted peanuts and red bell pepper. Cook for 1-2 minutes until the bell pepper is slightly softened.
- Garnish with sliced green onions and serve immediately over rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
43g
Fat
13g
Carbs
7g
