Gluten Free Kung Pao Chicken

This is a really easy authentic recipe.

I found it in a cookbook from a lady in Singapore.

The flavor is so good, but beware it packs a punch of heat, so go easy on the crushed red pepper flakes if you have a more sensitive palate.

Gluten Free Kung Pao Chicken

1 lb chicken breasts, cut into pieces

1 T. cornstarch

2 t. sesame oil

3 T. green onions, chopped

2 cloves garlic, minced

1/4-1 1/2 t. crushed red pepper flakes (add to your own liking)

1/2 t. powdered ginger

2 T. rice vinegar

2 T. gluten free soy sauce

2 t. sugar

1/3 cup dry roasted peanuts

4 cups cooked hot rice

Combine chicken and cornstarch in bowl.  Toss to coat chicken.  Heat oil in a large skillet over medium heat.  

Add chicken.  Stir-fry 5-7 minutes or until no longer pink in the center.  Remove from heat.

  Add onions, garlic, red pepper flakes and ginger to skillet.  Stir fry 15 seconds.  Remove from heat.

In a small bowl, combine vinegar, soy sauce, and sugar; stir well.  Add to skillet.  

Return chicken to skillet.  Stir until chicken is coated.  Stir in peanuts.  Heat thoroughly.

Serve over hot rice.

Also try:

Gluten Free Lemon Chicken Stir Fry