Kung Pao Chicken
- Yield 4 servings
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch dice
- Soy sauce or tamari
- 1 tablespoon sake or dry sherry
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons warm water
- 1 tablespoon sugar
- 2 1/2 tablespoons unseasoned rice vinegar
- 2 1/2 teaspoons toasted sesame oil
- 3 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 8 cloves garlic, minced
- 6 whole green onions, sliced
- 1/2 teaspoon red pepper flakes
- 1/2 cup peanuts or cashews, coarsely chopped
- Steamed rice, for serving (optional)
- In a medium bowl, stir together the chicken, 1 tablespoon of the soy sauce, the sake, salt, and pepper. Set aside until ready to use.
- In a small bowl, stir together the warm water and sugar until the sugar dissolves. Add the rice vinegar, sesame oil, and the remaining 3 tablespoons soy sauce.
- In a large frying pan or a wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half the chicken to the pan and cook, stirring occasionally, until lightly browned but not all the way cooked through, about 2 minutes. Transfer the chicken to a large bowl. Repeat with the remaining chicken and 1 tablespoon of the oil. Add the cornstarch to the chicken. Toss to combine. Heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, green onions, and red pepper flakes and cook, stirring, for 1 minute. Add the chicken back to the pan and stir to coat. Stir in the soy sauce mixture and bring to a simmer. Cook until the sauce coats the chicken and everything is heated through, about 2 minutes longer. Stir in the peanuts; serve hot with steamed rice.
Reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell, Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA.