Gluten Free Kung Pao Chicken with Cashews

Total time50 min

Prep time20 min

Cook time15 min

Gluten Free Kung Pao Chicken with Cashews

Juicy chicken thighs get marinated until tender, then seared in a screaming-hot wok until golden and glossy. Dried red chilies, fresh ginger, and garlic hit the oil first, building that unmistakable smoky heat before crisp red bell pepper and toasted cashews join the mix. The sauce comes together with rice vinegar, a touch of raw honey, and a hit of crushed red pepper, thickening into a glossy coating that clings to every piece. Scallions folded in at the end keep things bright and fresh, and a scattering of sesame seeds finishes it off with crunch. Served over brown rice, this one delivers all the bold, fiery flavor of a great Kung Pao without any guesswork — a genuinely solid pick for a gluten free dinner rotation.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into ¾-inch pieces
Heritage Farm Boneless Skinless Chicken Thighs Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs
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2 tbsp coconut aminos
1 tbsp arrowroot starch
1 tsp toasted sesame oil

For the sauce

3 tbsp coconut aminos
1 tbsp rice vinegar
1 tbsp raw honey
1 tsp arrowroot starch
1 tsp toasted sesame oil
½ tsp crushed red pepper flakes

For the stir-fry

2 tbsp avocado oil, divided
6 dried red chilies (such as tien tsin or arbol), stems removed
1 tbsp fresh ginger, finely minced
3 cloves garlic, finely minced
1 red bell pepper, cut into ¾-inch pieces
3 scallions, white and green parts separated, cut into 1-inch pieces
¾ cup dry-roasted cashews (unsalted)
¼ tsp salt, or to taste

For serving

2 cups cooked brown rice, for serving
1 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, combine the chicken pieces with 2 tbsp coconut aminos, 1 tbsp arrowroot starch, and 1 tsp sesame oil. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
2
In a small bowl, whisk together the sauce ingredients: 3 tbsp coconut aminos, rice vinegar, honey, 1 tsp arrowroot starch, 1 tsp sesame oil, and crushed red pepper flakes until smooth. Set aside.

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