Pork Free Gluten Free Kung Pao Chicken

Total time50 min

Prep time20 min

Cook time15 min

4.6

(11)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into ¾-inch pieces
2 tbsp tamari
1 tbsp cornstarch
1 tsp toasted sesame oil

For the sauce

3 tbsp tamari
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sugar
1 tsp cornstarch
1 tsp toasted sesame oil

For the stir-fry

2 tbsp neutral oil (such as avocado or canola oil), divided
8 to 12 dried red chilies (such as tianjin or árbol), stems removed
1 tsp sichuan peppercorns
3 cloves garlic, minced
1 tsp fresh ginger, minced
4 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, combine the chicken pieces with 2 tbsp tamari, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss until every piece is evenly coated, then let the chicken marinate at room temperature for 15 minutes.
2
While the chicken marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp tamari, rice vinegar, hoisin sauce, sugar, 1 tsp cornstarch, and 1 tsp sesame oil. Set aside.

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