Authentic kung pao chicken

• Gluten free

• Meat

  • 1 lb Chicken breasts, skinless and boneless

• Produce

  • 5 Garlic cloves
  • 1 inch Ginger, fresh
  • 1/2 cup Peanuts, roasted
  • 10 Red chili peppers, whole dried
  • 1 Zucchini

• Condiments

  • 6 tbsp Soy sauce
  • 3 tbsp Sriracha

• Baking & Spices

  • 1 tbsp Brown sugar
  • 2 1/3 tbsp Cornstarch
  • 1/4 tsp Pepper

• Oils & Vinegars

  • 2 tbsp Canola oil

Found on savorytooth.com

Description

Directions

• Mix and coat the chopped chicken with corn starch. Drizzle soy sauce over the chicken and mix. Let sit in the refrigerator for at least 30 minutes.
• Combine and mix sauce ingredients in a bowl. Set aside.
• Heat canola oil in a large pan over medium heat. Add one of the dried chiles, cooking for a few minutes, stirring occasionally.
• Add chicken (including the marinade) to the pan, stirring to break apart any chunks that have stuck together. Cook until the chicken is done on the outside, about 5 minutes, stirring frequently.
• Add the remaining whole dried chiles, zucchini chunks, and peanuts to the pan. Cook until the zucchini softens and the chicken is cooked through, about 5 minutes.
• Add the sauce to the pan. Stir until all of the ingredients are coated in the sauce.
• Remove pan from heat. Serve with hot white rice.