Saturday, December 3, 2011

Kung Pao Chicken

Incredibly aromatic, slightly spicy, and surprisingly quick and easy to prepare. This Kung Pao Chicken is As Good As Gluten and as good as Chinese takeout.

Yes, I'm still going strong on my "Make Your Own Chinese Takeout" kick. If it's anything like my Mexican food addiction that lasted a few months after I came back from Riviera Maya, Mexico this summer, this Chinese food addiction will likely last me into the holidays.

Kung Pao Chicken
·1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
·2 TBS cornstarch
·2 TBS EVOO (extra virgin olive oil)
·¾ tsp minced garlic
·3 TBS dry sherry
·3 TBS GF soy sauce substitute
·3 TBS water
·¼ tsp hot chili sauce
·1½ tsp rice vinegar
·2 tsp brown sugar
·4 green onions, chopped
·1 – 8oz. can water chestnuts, drained and rinsed
·½ cup peanuts, chopped
·Cooked brown rice

Toss chicken with 1½ TBS cornstarch. Heat EVOO over medium heat in a large saucepan or Dutch oven. Add chicken and garlic and sauté for 3-4 minutes.

In a small bowl, combine remaining cornstarch, dry sherry, soy sauce substitute, water, hot chili sauce, rice vinegar, and brown sugar. Add sauce mixture to the chicken and cook for 1-2 minutes.

Stir in green onions, water chestnuts, and peanuts. Cook until juices run clear in the chicken and sauce is thick. Serve over brown rice.