Kung Pao Chicken
GLUTEN + DAIRY FREE
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Ingredients |
2 packages of chicken tenderloins
4 tablespoons sesame oil
3 tablespoons minced garlic
1 tablespoon ginger paste
2 small red bell peppers
1 package (8 oz) sliced mushrooms
1 can baby corn
1/2 jalapeño
1/2 cup soy sauce / coconut aminos
4 tablespoons sriracha (more to taste)
4 tablespoons honey
2 teaspoons black pepper
3/4 cups peanuts
2 green onions, chopped
2 cups uncooked white rice
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Instructions |
Before preparing the rest of the meal, add 2 cups of dried white rice to a rice cooker with 2 cups water. Let the rice cook while the rest of the food gets prepared.
Add 4 tablespoons of sesame oil to the pan and turn to medium high heat.
Add the chicken tenderloins that have been cubed into 1 inch cubes. Cook until there is no pink remaining in the chicken.
Once the chicken is cooked, remove it and set aside.
Add another tablespoon of sesame oil and add in chopped bell peppers, diced jalapeño, mushrooms and the whites of the green onion to the pan. Cook until tender.
In a separate bowl, add the soy sauce or coconut aminos, sriracha, honey and black pepper to a bowl. Mix until it is well combined.
Add the chicken back into the pan with the vegetables and add in the Kung Pao sauce. Add in 3/4 cup of peanuts and stir well on low heat.
Let the dish simmer for a few minutes while the sauce combines with the ingredients. If you want a thicker sauce, whisk in a few tablespoons of tapioca flour to thicken it.
Serve over rice with chopped green onions. Enjoy!
