Gluten Free Kung Pao Chicken
Kung Pao Chicken is the perfect weeknight dinner. It’s loaded with chicken. peanuts and veggies in a delicious sauce. Serve over fluffy white rice and MMMMMM. Stop ordering takeout, be gluten safe, save some money, and make it at home.
Servings: 6 people
Equipment
- 1 Wok A good heavy bottom skillet or large pot will work
Ingredients
Chicken Marinade
- 24 oz Boneless, Skinless Chicken, cut into bite-size chunks We prefer thighs, but breast will work too
- 2 tbsp Cornstarch Thickens and adds silky mouth feel
- 4 tbsp Gluten Free Soy Sauce GF Low Sodium works as well
- 2 tbsp Shaoxing Wine Dry Sherry or good stock will work as substitute
- 2 tsp Peanut Oil Other mild or low flavor oils with high smoke points can be substituted
- 1/4 tsp Baking Soda This tenderizes the chicken
Kung Pao Sauce
- 1/4 cup Gluten Free Soy Sauce or Gluten Free Tamari Low sodium is best if you can find
- 1/2 cup Chicken Stock
- 2 tbsp Chinese Black Vinegar Balsamic or in a pinch Apple Cider will work
- 2 tbsp Shaoxing Wine Dry Sherry or a little extra stock will work as substitute
- 2 tsp Gluten Free Hoisin Sauce
- 1 tbsp Sugar Reduce to half if worried about calories (probably wrong recipe then as well)
- 1 tbsp Cornstarch
Stir Fry Items
- 4 tbsp Peanut Oil – 2 batches so reserve 1/2 Other mild or low flavor oils with high smoke points can be substituted
- 2-6 each Dried Red Chiles More Equals more Heat!
- 1 each Small white or yellow onion
- 1/2 each Green Bell Pepper, cut into small bites We use the whole thing for "better" nutrition in this recipe
- 1/2 each Red Bell Pepper, cut into small bites We use the whole thing for "better" nutrition in this recipe
- 1 tbsp fresh ginger, shaved or small finely chopped We double this too, for extra yum
- 4 each Large garlic cloves, minced
- 1 cup Unsalted dry roasted or fresh roasted peanuts See Note Below for DIY Peanuts
- 6 each Green onions, chopped Optional as garnish
- 1 tsp Sesame Seeds Optional as garnish
Instructions
- This recipe goes fast, prep everything (Including Rice) before starting to cook! Preheat oven to 350 if using raw peanuts. Roasting the peanuts can be done the day before and then refrigerated.
- Cut the chicken into bite size chunks. Mix all the marinade ingredients into a bowl or sealable plastic bag. Add chicken and stir. Marinate 10-15 minutes, longer if time permits.
- In a separate bowl whisk together all the Kung Pao Sauce ingredients. Make sure cornstarch is dissolved. You may need to whisk right before using if cornstarch settles.
- Prep all the Stir Fry Items, Keep each separate, since cook times will vary
- Pre-heat wok or heavy bottomed pan. Big is better to keep the heat from dropping when adding ingredients and lower sides keeps the stir fry from steaming and getting soggy. When up to heat, add 2 tbsp of high smoke point oil, Peanut or Avacado oil work
- Add chicken and cook until golden brown and almost fully cooked. Time depends on the size of chunks. Remove chicken and juices to a heat proof bowl
- Add 2 tbsp oil to the hot wok or pan, add the dried peppers and let them sizzle for a minute to season the oil, add onions cook for one to two minutes, add bell peppers, ginger and garlic. Stir fry for 4-6 minutes, until veggies are done to your liking.
- Stir Chicken (and juices) and peanuts in with veggies, Add Kung Pao Sauce and stir until thickened. Remove from heat.
- Add green onions and sesame seeds to garnish.
- Serve over rice and enjoy!
Notes
Unsalted Dry Roasted Peanuts can be used and may be easier to find than raw peanuts. To roast raw peanuts
- Preheat oven to 350 degrees F
- Spread raw peanuts in single layer on baking sheet
- Bake for about 15-20 minutes. Shake pan at 10 minutes and 15 minutes to avoid scorching.
- Peanuts skins may char a little. Shaking pan at slight angle done, may help separate some of the loose skins from the peanut.