Kung Pao Chicken

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  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
  • 4 Tablespoons San-J Tamari Soy Sauce, divided
  • 1 Tablespoon sake or dry sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons warm water
  • 1 Tablespoon sugar
  • 2 1/2 Tablespoons unseasoned rice vinegar
  • 2 1/2 teaspoons toasted sesame oil
  • 3 Tablespoons vegetable oil, divided
  • 1 Tablespoon cornstarch
  • 1 Tablespoon minced fresh ginger
  • 8 cloves garlic, minced
  • 6 green onions, white and green parts, sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup coarsely chopped roasted peanuts or cashews
  • Steamed rice, for serving (optional)


Servings: 4

In a medium bowl, stir together the chicken, 1 tablespoon of San-J Tamari Soy Sauce, the sake, salt, and pepper. Set aside until ready to use.

In a small bowl, stir together the warm water and sugar until the sugar dissolves. Add the rice vinegar, sesame oil, and the remaining 3 tablespoons San-J Tamari Soy Sauce. In a large frying pan or a wok, heat 1 tablespoon of the 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 tablespoon of the oil. Add the cornstarch to the chicken. Toss to combine. Heat the remaining 1 tablespoon 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.

Note: Adapted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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