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Gluten Free Gong Bao Chicken with Peanuts
Prep time
Cook time
Total time
Gluten Free Gong Bao Chicken with Peanuts
Author: Jeanette Withington
Recipe type: Main
Serves: 6
Ingredients
- 4 boneless and skinless chicken breasts, cut into ½ inch cubes
- 1 tablespoon vegetables oil or peanut oil
- 10 dried red chillies, snipped into 3 pieces
- 3 garlic cloves, sliced
- 1 tablespoon Clabber Girl Cornstarch - gluten free
- 1 inch fresh ginger, peeled and thinly sliced
- 3 green onions, sliced
- ½ cup roasted peanuts
- 5 tablespoons (plus 2 more) Tamari Soy Sauce - gluten free
- 1 teaspoon sesame oil
- 1 tablespoon Sherry
- 1 tablespoon Marukan Rice Vinegar - gluten free
- 5 tablespoons Swanson Chicken Broth - gluten free
- 2 teaspoons sugar
- salt and pepper
Instructions
- In a large bowl, combine the chicken, soy sauce, sherry and 1 teaspoon sugar. Marinate for 15 minutes.
- In another bowl, combine 2 tablespoons soy sauce, rice vinegar, sesame oil, chicken broth, cornstarch, and 1 teaspoon sugar. Set aside.
- Preheat a wok until smoking, add oil and stir fry chillies for a second. Add the chicken and cook for 2 to 3 minutes. Add the garlic, ginger and green onions. Stir fry for a minute then add the sauce. Top with peanuts and season with salt and pepper according to taste. Serve
