Kung Pao Chicken


For the Chicken

1 pound chicken breast, cut into bite size pieces

1/4 cup avocado oil

For the Kung Pao Sauce

3 tablespoons gluten free soy sauce

2 tablespoons rice vinegar

2 tablespoons sesame oil

1 tablespoon coconut sugar, monkfruit or Swerve

1 tablespoon minced garlic

1/2 tablespoon sriracha

1 tablespoon water

1 tablespoon corn starch

green onions, sesame seeds, and crushed red pepper for garnish

For the Chicken

Cut the chicken breast into bite sized pieces, set aside.

Heat a large cast iron fry pan, over medium high heat, pour in just enough oil to cover the bottom of the pan.

Cook chicken in batches, take care not to over crowd the pan.

Cook about 4 minutes on each side.

Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible.

Continue until all chicken is cooked.

For the sauce

Combine soy sauce, rice vinegar, sesame oil, sweetener, garlic and sriracha, then set aside.

Combine one tablespoon of water with one tablespoon of corn starch and mix well.

Drain off any oil that is in your pan and wipe clean, heat to medium, add soy sauce mixture and corn starch mixture, then chicken and stir until mixture is evenly coated and heated through.

Garnish with green onions, sesame seeds, and crushed red pepper if desired. Enjoy!
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