Seed Oil Free Gluten Free Kung Pao Chicken
Total time50 min
Prep time20 min
Cook time15 min
4.6(11)
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Learn more →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
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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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