Kung Pao Chicken

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 2 tbs Sake
• 2 tbs certified gluten-free coconut aminos
• 2 tbs Sesame Seed Oil
• 2 tbs Corn Flour
• 2 tbs Water
• 500g Chicken
• 1 tbs Chilli Powder
• 1 tsp Rice Vinegar
• 1 tbs Brown Sugar
• 4 Chopped Spring Onions
• 6 cloves Garlic Clove
• 220g Water Chestnut
• 100g Peanuts

Directions

1. Combine the sake or rice wine, certified gluten-free coconut aminos, sesame oil and cornflour dissolved in water. Divide mixture in half.
2. In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
3. In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
4. Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.