Kung Pao Chicken

1 1/2 pounds boneless, skinless chicken breasts, 1/2-inch dice
4 tbsp soy sauce or tamari, divided
1 tbsp sake or dry sherry
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp warm water
1 tbsp sugar
2 1/2 tbsp unseasoned rice vinegar
2 1/2 tsp toasted sesame oil
3 tbsp vegetable oil, divided
1 tbsp cornstarch
1 tbsp minced fresh ginger
8 cloves garlic, minced
6 green onions, white and green parts, sliced
1/2 tsp red pepper flakes
1/2 cup coarsely chopped roasted peanuts or cashews
Steamed rice, for serving (optional)

1. In a medium-sized bowl, stir together the chicken, 1 tbsp soy sauce, the sake, salt and pepper. Set aside until ready to use.

2. In a small bowl, stir together the warm water and sugar until the sugar dissolves. Add the rice vinegar, sesame oil and remaining soy sauce.

3. In a large frying pan or a wok, heat 1 tbsp vegetable oil over medium-high heat. Add half the chicken to the pan and cook, stirring occasionally,

until lightly browned but not all the way cooked through, about 2 minutes. Transfer the chicken to a large bowl. Repeat with the remaining

chicken and 1 tbsp oil. Add the cornstarch to the chicken; toss to combine.

4. Heat the remaining tbsp oil over medium-high heat. Add the ginger, garlic, green onions and red pepper flakes, and cook, stirring, for 1 minute.

Add the chicken back to the pan and stir to coat. Stir in the soy sauce mixture and bring to a simmer. Cook until the sauce coats the chicken and

everything is heated through, about 2 minutes longer. Stir in the peanuts; serve hot with steamed rice.

Serves 4

Reprinted with permission from The Gluten-Free Asian Kitchen by Laura Russell
(Celestial Arts, http://crownpublishing.com); photo by Laura Russell