HI guys. I’ll be honest. It is only Wednesday, but this feels like a seriously long week already. I have found it to be really, really hard to get back into the swing of things. Painful even. It took weeks to be able to sleep past the 6 o’clock hour and I don’t like going back to waking in the pitch black wondering of it is the middle of the night only to realize that it’s actually morning and I have to get up and get going.

Kung Pao Chicken

So it’s back to the grind of work and making breakfasts and packing lunches and work and work. I have to admit that I was really enjoying our little bubble of vacation!

Kung Pao Chicken

So in order to help ease back into real life, we are sitting down for normal dinners instead of eating nonstop takeout or late dinners out and we are doing it early!! Like geriatric hour so everyone is in bed early. And to get everyone happy about our new schedule, it has to be really GOOD food. When I made this Kung Pao Chicken I seriously went BESERK it was so freaking good. I could have eaten the entire thing myself, but I was willing to share.

Kung Pao Chicken

It tasted like a lighter, fresher, more flavorful version of our local Chinese joint and the greatest part is that we knew every ingredient going into the dish. It turns out not only incredibly tasty but gluten, dairy and egg free! You can also sub coconut amino acids for the soy sauce of you don’t eat soy and swap out cashews or almonds for the peanuts if those are a no-go. Other than that, it is just pure, clean delicious!

 

Recipe: Kung Pao Chicken

Ingredients

  • 1 pound skinless boneless chicken breast
  • Marinade:
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons cornstarch
  • Sauce:
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar (we used beet sugar)
  • 2 tablespoons sesame oil
  • 2 tablespoons corn starch
  • 2 tablespoons oil
  • 8 dried arbol chili’s
  • 2 cloves garlic, minced
  • 2 tablespoons ginger minced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1/3 cup roasted peanuts

Instructions

  1. In a large Ziploc bag, add the marinade ingredients and shake them together to combine.
  2. Chop the chicken into bite sized pieces and add it to the Ziploc bag. Let the chicken marinate for about 15 minutes.
  3. In a medium bowl prepare the sauce by whisking the soy, vinegar, sugar sesame oil and cornstarch together until smooth. Set aside.
  4. Heat a wok or heavy pan over high heat. When the pan is very hot add the oil and the dried chilies and sauté for a minute or two. Add the chicken and cook for 2minutes and then add the garlic and ginger, cooking for another minute.
  5. Add the bell peppers and cook for another 2 minutes until the chicken is pretty much cooked through. Add the sauce and stir coating everything in the sauce which will immediately start to simmer and thicken. Add the peanuts and cook one minute longer. Serve hot with steamed white rice.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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Categorized: Dinner, Poultry, Recipe Index
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HI guys. I’ll be honest. It is only Wednesday, but this feels like a seriously long week already. I have found it to be really, really hard to get back into the swing of things. Painful even. It took weeks to be able to sleep past the 6 o’clock hour and I don’t like going back to waking in the pitch black wondering of it is the middle of the night only to realize that it’s actually morning and I have to get up and get going.

Kung Pao Chicken

So it’s back to the grind of work and making breakfasts and packing lunches and work and work. I have to admit that I was really enjoying our little bubble of vacation!

Kung Pao Chicken

So in order to help ease back into real life, we are sitting down for normal dinners instead of eating nonstop takeout or late dinners out and we are doing it early!! Like geriatric hour so everyone is in bed early. And to get everyone happy about our new schedule, it has to be really GOOD food. When I made this Kung Pao Chicken I seriously went BESERK it was so freaking good. I could have eaten the entire thing myself, but I was willing to share.

Kung Pao Chicken

It tasted like a lighter, fresher, more flavorful version of our local Chinese joint and the greatest part is that we knew every ingredient going into the dish. It turns out not only incredibly tasty but gluten, dairy and egg free! You can also sub coconut amino acids for the soy sauce of you don’t eat soy and swap out cashews or almonds for the peanuts if those are a no-go. Other than that, it is just pure, clean delicious!

 

Recipe: Kung Pao Chicken

Ingredients

  • 1 pound skinless boneless chicken breast
  • Marinade:
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons cornstarch
  • Sauce:
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar (we used beet sugar)
  • 2 tablespoons sesame oil
  • 2 tablespoons corn starch
  • 2 tablespoons oil
  • 8 dried arbol chili’s
  • 2 cloves garlic, minced
  • 2 tablespoons ginger minced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1/3 cup roasted peanuts

Instructions

  1. In a large Ziploc bag, add the marinade ingredients and shake them together to combine.
  2. Chop the chicken into bite sized pieces and add it to the Ziploc bag. Let the chicken marinate for about 15 minutes.
  3. In a medium bowl prepare the sauce by whisking the soy, vinegar, sugar sesame oil and cornstarch together until smooth. Set aside.
  4. Heat a wok or heavy pan over high heat. When the pan is very hot add the oil and the dried chilies and sauté for a minute or two. Add the chicken and cook for 2minutes and then add the garlic and ginger, cooking for another minute.
  5. Add the bell peppers and cook for another 2 minutes until the chicken is pretty much cooked through. Add the sauce and stir coating everything in the sauce which will immediately start to simmer and thicken. Add the peanuts and cook one minute longer. Serve hot with steamed white rice.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)