Gluten-Free Kung Pao Chicken

Celiac.com 05/17/2022 - Kung pao chicken is one of those beloved Chinese classics that never gets old. This easy-to-make gluten-free recipe delivers a tasty, satisfying version at home.

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white wine
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chili paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• ½ red bell pepper, chopped
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Celiac.com Sponsor (A12):
Directions
For Marinade: Combine 1 tablespoon wine, 1 tablespoon gluten-free soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. 

Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

For Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. 

Chop the red pepper, and sauté over high heat until tender, and set aside.

Mix together and add green onion, garlic, water chestnuts and peanuts. 

In a medium skillet, heat sauce slowly until aromatic.

Remove chicken from marinade and sauté in a large skillet, until meat is white and juices run clear. 

When sauce is aromatic, add sautéed chicken to it and let simmer together until sauce thickens.