Rice Free Kung Pao Chicken

Total time50 min

Prep time20 min

Cook time15 min

4.5

(12)

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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
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar.
2 tbsp maple syrup
1 tbsp cornstarch
1 tsp toasted sesame oil
½ tsp crushed red pepper flakes

For the stir-fry

2 tbsp garlic-infused oil
6–8 dried red chilies (such as tianjin or arbol), stems removed
1 tsp sichuan peppercorns, lightly crushed
1 medium red bell pepper, cut into ¾-inch pieces
6 scallions, green tops only, cut into 1-inch pieces
½ cup dry-roasted peanuts
1 tbsp neutral oil (such as canola or avocado oil)

For serving

cooked white rice, for serving (optional)
Can be omitted
cooked white rice

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 set aside to marinate for 15 minutes at room temperature.
2
In a small bowl, whisk together the 3 tbsp tamari, rice vinegar, maple syrup, 1 tbsp cornstarch, 1 tsp sesame oil, and crushed red pepper flakes until the cornstarch is fully dissolved. Set the sauce aside.

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