Gluten Free Kung Pao Chicken
This Gluten Free Kung Pao Chicken is the perfect wholesome twist on the classic recipe! It is packed with flavor and uses simple ingredients that are gluten free. When it comes to eating a gluten free diet, sauces can be especially sneaky and it is so important to check them! I prepped this chicken dish for Brett this week and he was so excited to come home and eat it for dinner every night!
Servings: 4
Equipment
- 1 pan
- 1 cutting board
- 1 knife
Ingredients
- 1 package white 1 bottle coconut aminos1 bottle balsamic vinegar1 bottle honey1 head garlic (use same as soup)red pepper flakes bottle sriracha (optional)
- 1 package chicken thighs
- 2 bell peppers
- 1 sweet onion
- 1 tbsp ginger
- 2 cloves garlic
- 1/3 cup green onions
- 1 1/2 cups cashews
Sauce
- 1/4 cup balsamic vinegar
- 1/4 cup coconut aminos
- 2 tbsp honey
- 1 tbsp red pepper flakes
- 1-2 tbsp sriracha
- 2 cups cooked white rice (for serving)
Instructions
- Gather your ingredients.
- Add chicken thighs to an oiled pan and cook over medium heat until browned, approximately 8 minutes per side.
- While chicken is cooking, chop vegetables.
- Remove chicken from pan, add onions and cook until lightly browned.
- Stir in peppers, ginger and garlic.
- While the vegetables are cooking, make the sauce by whisking together all ingredients.
- Add cashews, green onions and chicken to the pan.
- Pour sauce over ingredients and cook for 5 more minutes.
- Serve over rice and enjoy!