Gluten-free recipes

Gluten-free kung pao chicken with tamari

Stir-fried chicken with peanuts and dried chilies in a glossy tamari sauce.

Ingredients

• 1.5 lb boneless chicken thighs, cubed
• 3 tbsp tamari (GF soy sauce)
• 1 tbsp GF hoisin sauce (verify GF)
• 2 tbsp rice vinegar
• 1 tbsp cornstarch
• 8 dried red chilies
• 1/2 cup roasted unsalted peanuts
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 4 scallions, sliced
• 3 tbsp neutral oil

Steps

1. Toss chicken with 1 tbsp tamari and cornstarch; let sit 10 minutes.
2. Whisk remaining tamari, hoisin, and rice vinegar for the sauce.
3. Heat 2 tbsp oil in a wok over high heat and stir-fry chicken until browned, 5 minutes; remove.
4. Add remaining oil, dried chilies, garlic, and ginger; stir-fry 30 seconds.
5. Return chicken, add the sauce, and toss until glossy and coated.
6. Stir in peanuts and scallions and serve over rice.

Keeping it gluten-free

Made with gluten-free ingredients as written — dairy-free. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.