The first time I made this recipe, it wasn't spicy enough for him, and so after tweaking the sauce with him, you have the recipe below. This recipe is a combination of two recipes most of it from the Kung Pao recipe posted on www.glutenfreemommy.com. My compromise with our student is I put Sriracha or red pepper flakes on the table so he can add more heat.
Gluten Free Spicy Kung Pao Chicken Stir Fry – Serves 6
1. Prepare & marinate the chicken: Rinse and cut 1 pound of chicken breasts into 1” pieces. Mix 2 T tamari with 1 t of cornstarch and marinate chicken in frig. (They say the cornstarch helps the tamari penetrate the chicken.)
2. Prepare the veggies:
(1) Cut up 1 green or red pepper into thin slices, (2) Slice 6 green onions into 1” pieces
(2) Mince 1 clove of garlic
(3) Slice 3 stalks of celery and 1 carrot on the diagonal,
(4) Optional: 1/2 cup of shitake mushrooms.
(1) Cut up 1 green or red pepper into thin slices, (2) Slice 6 green onions into 1” pieces
(2) Mince 1 clove of garlic
(3) Slice 3 stalks of celery and 1 carrot on the diagonal,
(4) Optional: 1/2 cup of shitake mushrooms.
3. Prepare the stir-fry sauce: In a separate bowl combine 1/4 cup rice mirin/sherry, 1/4 cup tamari, 1/4 cup water, 2 T sugar, 2 T cornstarch, 1/2 t black pepper, 2 t white vinegar, 1 t sesame oil, 3 t chili sauce (Sriracha), and 1 t red pepper flakes.
4. Stir-frying the chicken:
(1) In a wok or large skillet, heat 2 T coconut oil over med-high heat.
(2) Add 3-5 red chili pepper pods and stir fry them for 1 minute then remove them. Set them aside to stir back in at the end.
(3) Then add the chicken strips and cook them for 5-6 minutes or until done. Put in a covered dish.
5. Stir-fry veggies & combine with chicken:
(1) Put 2 more T of coconut oil into the pan and add the garlic and other veggies and stir-fry for 4 minutes or until crisp-tender (I usually set the timer for this).
(2) Then stir in the chicken and the stir-fry sauce and stir frequently until thickened slightly or until heated through and bubbly.
Other Chinese recipes on this blog:
BEEF RECIPES:
Delicious Gluten Free Beef Broccoli Stir Fry
The Best Gluten Free Mongolian Beef Stir Fry
Gluten Free Ginger Beef Stir Fry
CHICKEN RECIPES:
Gluten Free Chinese Almond Chicken Stir Fry
Amazing Gluten Free Chinese Cashew Chicken Stir Fry
Gluten Free Garlic Chicken Stir Fry
Gluten Free Chinese - Chicken Broccoli Stir Fry
Gluten Free Chinese - Spicy Kung Pao Chicken Stir Fry
Gluten Free Chinese - Authentic Chinese BBQ Chicken
Rose's Chinese Yellow Curry with Chicken & Vegetables
Gluten Free Chinese - Fantastic Soy Sauce Chicken
Gluten Free Chinese Chicken Cabbage Salad
TOFU RECIPES:
Tofu & Vegetable Stir Fry
FISH RECIPES:
Steamed Scallion Ginger Fish with Stir-Fried Bok Choy
Fantastic Mahi & Vegetable Stir Fry
NOODLES & RICE:
Gluten Free Chinese Fried Rice
SOUP RECIPES:
Chinese Chicken Soups - Boy choy chicken, chicken & spinach, and chicken & cabbage
Gluten Free Chinese Hot Pot
Chinese Egg Drop Soup
Chinese Egg & Tomato Soup
The chicken is tender, and the sauce is absolutely favorable. ~Yingying
ReplyDeleteI like the kung pao that Jackie made. It tastes really good although it's more American style. ~Shing
ReplyDeleteThat has been a comment many Asian students have told me about the way Americans make Chinese or other Asian dishes. I've never had an authentic kung pao, so I don't know how we've altered it. Often I compare two or three recipes and combine them. I do agree with you that this is a great rendition of a Chinese classic.
ReplyDeleteI enjoyed the chicken meat; it tastes so great. I love it. ~Ziyang
ReplyDelete