- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons gluten-free oyster sauce (or 1 teaspoon potato starch and 2 tablespoons gluten-free soy sauce)
- 1/4 cup gluten-free balsamic vinegar
- 1/4 cup chicken stock
- 3 tablespoons mirin (or dry white wine)
- 2 tablespoons blackberry jam
- 1 tablespoon gluten-free soy sauce (or Bragg's Aminos or gluten-free shoyu or tamari sauces)
- 2 teaspoons sesame oil
- 2 teaspoons chili garlic sauce
- 2 teaspoons granulated white sugar
- 1 tablespoon garlic, minced
- 2 celery stalks, diced
- 1/2 bell pepper, cut into bite-sized pieces
- 1/2 cup bamboo shoots, chopped
- 3 tablespoons refined coconut oil, divided
- 8 small whole dried red chili pepper pods
- 2 teaspoons potato starch
- 1 tablespoon cold water
- 1/2 cup whole cashews, peanuts or walnut halves, toasted
1. In a medium mixing bowl, combine chicken and oyster sauce, and then set aside to marinate for 15 minutes.
2. In a medium mixing bowl, combine vinegar, chicken stock, wine, jam, soy sauce, sesame oil, chili garlic sauce and sugar, and then set Kung Pao sauce aside.
3. In a medium mixing bowl, combine garlic, celery, bell pepper and bamboo shoots, and then set aside.
4. In a small bowl, stir potato starch into the cold water until it dissolves, and then set aside.
5. In a wok or large skillet, heat 2 tablespoons coconut oil over high heat until shimmering.
6. Add chiles and chicken with marinade, and stir-fry until chicken is no longer pink, about 2 minutes.
7. Remove chiles and chicken, and then set aside.
8. Heat remaining 1 tablespoon coconut oil until shimmering.
9. Add garlic, celery, bell pepper and bamboo shoots, and stir-fry for 1 minute.
10. Stir in chiles and chicken, and stir-fry for 1 minute.
11. Add Kung Pao sauce and bring to a simmer.
12. Add potato starch mixture and cook for 1 minute, stirring constantly or until sauce thickens.
13. Remove from heat and stir in nuts.
Kung Pao Beef
Add 1 pound (454 g) beef flank or boneless sirloin, cut into bite-sized pieces.