KUNG PAO CHICKEN
Prep time: 15 min
Cook time: 10 min
1 pound Boneless Chicken Breast halves, cut into 1 inch pieces
1 teaspoon Chili Paste
2 teaspoons Garlic , minced
4 tablespoons Low Sodium Tamari or Coconut Aminos
2 teaspoons Rice wine
2 teaspoons Red Wine Vinegar
1 cup Chicken Broth
2 teaspoons Seasame Oil
4 teaspoons Cornstarch
8 whole Scallions, chopped
1/2 cup Celery (optional), chopped
1 cup Peanuts
1/4 cup Brown Sugar
5 Hot Dried Red Pepper
1 teaspoon Mama Jen's Salt Free Spice Blend
SAUCE & CHICKEN: In a mixing bowl, combine chicken with cornstarch, rice wine, 2 tablespoons Tamari or Coconut Aminios and sesame oil. Mix well to coat and set aside. In large bowl, combine all the vegetables; set aside. Mix 1 tablespoon Tamari or Coconut Aminos , rice wine, chili paste and Mama Jen's with chicken and set aside.
Heat oil in wok over medium high heat. Add scallions, celery and chicken. Stir fry for about 4 minutes or until chicken turns white and pepper pods turn blackish. Remove and set aside to drain on paper towels.
Add cooking oil wok. Add vegetables and chicken broth for about one minute. Add chicken and stir fry for two more minutes. Add sauce mixture and chow until sauce thickened. Add peanuts and mix. Serve over rice.