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.