Gluten-Free Kung Pao Chicken with Zucchini Noodles: A Chinese Dinner Delight

Allergens

Soy (gluten-free soy sauce)

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite
• sized pieces
• 2 large zucchinis, spiralized into noodles
• 1/2 cup diced red bell pepper
• 1/2 cup diced green onions
• 1/4 cup gluten
• free soy sauce (tamari)
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp cornstarch
• 2 tsp crushed Szechuan peppercorns
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/2 tsp red pepper flakes (optional)
• 3 tbsp peanut oil
• Salt, to taste

Instructions

1. In a small bowl, whisk together gluten free soy sauce, rice vinegar, sugar, cornstarch, and Szechuan peppercorns until smooth. Set aside. Heat 2 tbsp peanut oil in a large wok or pan over high heat. Add chicken pieces and cook until browned, about 4 minutes. Transfer cooked chicken to a plate. In the same wok, add remaining 1 tbsp of peanut oil. Add garlic, ginger, and red pepper flakes (if using). Sauté for 30 seconds until fragrant. Add diced bell pepper and green onions. Stir fry for 2 minutes or until vegetables are slightly tender. Return chicken to the wok and pour in the sauce mixture. Cook, stirring constantly, until the sauce thickens and coats everything, about 1 minute. Add spiralized zucchini noodles and toss until evenly coated with sauce. Season with salt to taste. Serve immediately, garnishing with additional green onions if desired.

Chef’s Insight

The secret to perfect Kung Pao Chicken lies in balancing flavors: spicy from Szechuan peppercorns, tangy from rice vinegar, and sweet from sugar. This dish is a perfect example of Chinese cuisine's focus on harmony between ingredients.

Notes

To maximize flavor, use freshly ground Szechuan peppercorns.