Classic Kung Pao Chicken in 30 minutes (GF, Paleo, Oil-free)
Author: 
Serves: 2-3
 
Adapted from RasaMalaysia
Ingredients
  • 1½ lbs boneless chicken breast/thighs (4 chicken thighs)
  • 2 cloves garlic, minced
  • 5 slices fresh ginger, peeled (you can use ground ginger/ginger puree to substitute)
  • 3 fresh chili, deseeded (optional)
  • Marinade:
  • 2 tsp GF Soy Sauce
  • 1 tbsp cornstarch
  • Sauce:
  • 2 tbsp GF Soy Sauce
  • 2 tbsp water
  • 1 tsp Cornstarch (Arrowroot or Tapioca)
  • 2 tsp Honey
  • ¼ tsp Chinese Black Vinegar (Rice Vinegar/White Vinegar)
  • Garnish (optional): 3 tbsp roasted peanuts,1 tbsp toasted sesame seeds, coriander, scallions, chili
Instructions
  1. Cut up your chicken into bite sized cubes. Mix the marinade ingredients and add in your chicken.
  2. Mix the sauce ingredients and set aside.
  3. In a non-stick skillet, fry your garlic, ginger and chilis. Once aromatic, add in your chicken and cook till all sides of the chicken is no longer pink. (If the pan is sticking, feel free to add some hot water as you go).
  4. Add in sauce and mix for about 1-2 minutes. Immediately take off the heat since the residual heat from the pan will continue cooking the chicken.
  5. Garnish with peanuts/cashews/sesame, scallion, fresh coriander and fresh chili!
Notes
Paleo, Peanut Allergies Substitute Coconut Aminos for Soy Sauce, Cashews for Peanuts, apple cider vinegar for black vinegar.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/05/11/classic-kung-pao-chicken-in-30-minutes-gf-paleo-oil-free/