Soy Free Easy Kung Pao Chicken

Total time37 min

Prep time15 min

Cook time12 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into ¾-inch pieces
1 tbsp soy sauce
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
See all
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tbsp cornstarch
1 tsp sesame oil

For the sauce

3 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sugar
1 tsp cornstarch
1 tsp sesame oil

For the stir-fry

2 tbsp vegetable oil, divided
8 dried red chilies (such as tien tsin or arbol), stems removed
1 tsp sichuan peppercorns
3 cloves garlic, minced
1 tsp fresh ginger, minced
3 scallions, white and green parts separated, cut into 1-inch pieces
½ cup roasted unsalted peanuts

For serving

cooked white rice, for serving (optional)

Instructions

1
In a medium bowl, toss the chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil until evenly coated. Set aside to marinate for 10 minutes at room temperature.
2
In a small bowl, whisk together the 3 tbsp soy sauce, rice vinegar, hoisin sauce, sugar, 1 tsp cornstarch, and 1 tsp sesame oil until the sugar and cornstarch dissolve. Set the sauce aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!