You can also fill out your meal even more with one of these side dishes:įully cooked and cooled kung pao chicken can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. However, if white rice isn’t your thing, it’s also DELICIOUS with quinoa, cauliflower rice, brown rice, etc. My favorite way to eat this kung pao chicken is over a bed of rice. Simply sub the soy sauce for a gluten-free alternative!

Use a different grain. Try quinoa, cauliflower rice, brown rice, etc.

Keep in mind, some veggies – like carrots – may take longer to cook. Try broccoli, snow peas, mushrooms, carrots, etc.

Add more veggies. Any stir fry veggies will work.Use a different protein. Try another meat – beef might be delicious – or make it vegetarian with some cubed tofu!.However, it can easily be! Simply substitute the soy sauce for a gluten-free alternative such as liquid aminos or Tamari!Īs always, ensure that all the ingredients you are using are certified gluten-free! This kung pao chicken recipe is NOT gluten-free. This should only take about an hour! Is kung pao chicken gluten-free? Change the water every 30 minutes so it doesn’t get too warm. To quickly thaw chicken, place the frozen chicken breasts in a sealed ziplock bag then submerge the bag in a bowl of cool water. Yes! Just make sure you thaw it fully before using it in this recipe. The cook time should not be affected but be sure to use a meat thermometer to check that your chicken has reached an internal temperature of 165✯ before serving. If that’s your preference, use boneless, skinless chicken thighs to replace the chicken breasts in this recipe. You can! Some people prefer using chicken thighs because they’re cheaper and more tender than chicken breasts. Multi-task! While the chicken is simmering, prep your garnishes and cook your rice! I suggest instant rice if you’re extra pressed for time. The peanuts add a great crunch, while the green onions and cilantro adds a much needed fresh, bright flavor! Roasted and Salted Peanuts, Green Onions, Cilantro, and Rice – for serving and garnish.The crunch from the bell pepper and celery can’t be beat! Yellow Onion, Bell Pepper, and Celery – the classic veggie combo for kung pao chicken.Olive Oil – used to cook the chicken and veggies.Ground Ginger and Black Pepper – a simple seasoning combination that adds a little extra heat.

Don’t have sriracha? Try chili garlic paste or red pepper flakes! Sriracha – to taste! The more you add, the spicier the dish will be.Brown Sugar – offsets the tanginess of the vinegar and saltiness of the soy sauce with some molasses-y sweetness.Adds flavor, tang, and a great, salty umami flavor. Chicken Broth, Seasoned Rice Vinegar, and Soy Sauce – the base of the sauce/chicken marinade.Water and Cornstarch – makes the cornstarch slurry which helps to thicken the sauce.This lean protein is the perfect base for a healthy stir fry.

Chicken Breast – I use boneless, skinless chicken breasts.this simple ingredient list makes a flavor packed meal that even the kids will love! Lean chicken, a simple sauce, and veggies. This kung pao chicken recipe is my version of the Chinese-American takeout dish: cubed chicken tossed in a thick, sweet and slightly spicy sauce with veggies, nuts, and served over perfectly fluffy rice. It’s also a popular Chinese takeout dish in the U.S. Kung pao chicken is a classic stir-fried Chinese dish made with chicken, peanuts, and vegetables. It’s so worth it, I promise! What is kung pao chicken? Not only is it loaded with flavors and textures, but it’s healthier, tastier (in my humble opinion), AND faster than takeout. This kung pao chicken is a dream come true.

Whats in kung pao chicken