Gluten-Free Kung Pao Chicken

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons gluten-free soy sauce
2 tablespoons gluten-free hoisin sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon vegetable oil
1/2 cup unsalted peanuts
2-3 dried red chili peppers (adjust to your spice preference)
3 cloves garlic, minced

Instructions:

In a small bowl, whisk together the gluten-free soy sauce, gluten-free hoisin sauce, rice vinegar, and sugar. Set this sauce aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken pieces and stir-fry until they are cooked through and slightly browned. Remove the chicken from the skillet and set it aside.

In the same skillet, add the dried red chili peppers and cook for about 30 seconds to infuse the oil with their flavor. You can break the peppers in half to release more heat if desired.

Add the minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.

Return the cooked chicken to the skillet and pour the sauce over it. Stir-fry everything together for a few minutes until the chicken is well coated and the sauce thickens.

Add the unsalted peanuts to the skillet and continue to stir-fry for an additional 2-3 minutes, until the peanuts are heated through and the chicken is fully cooked.

Remove the dried red chili peppers before serving if you prefer less heat. If you like it spicier, you can leave them in.

Serve your gluten-free kung pao chicken hot over steamed rice. Garnish with chopped green onions if desired. Enjoy your delicious gluten-free kung pao chicken!