Chinese · Dinner
Kung Pao Chicken Rice Bowl (Gluten-Free)
Diced chicken breast is stir-fried in a hot wok with dried chilies, Sichuan peppercorns, and roasted peanuts, then coated in a tamari-based kung pao sauce built on black vinegar, garlic, and ginger. Served over steamed white rice, this bowl replaces regular soy sauce and wheat-based hoisin with gluten-free swaps for a fully gluten-free rendition.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
588Calories
52.3gProtein
22.4gFat
48.6gCarbs
8.3gSugar
4.9gFiber
1180mgSodium
140mgChol
4.1gSat Fat
950mgPotassium
55mgCalcium
3.4mgIron
0.4mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Toss chicken breast pieces with 1 tsp cornstarch and a splash of water, coating evenly, then set aside 10 minutes.
2
Whisk
Mix tamari, rice vinegar, sugar, 1 tsp cornstarch, and 2 tbsp water in a bowl until smooth, then set aside.
3
Sear
Heat peanut oil in a wok over high heat until shimmering, add chicken in a single layer, and sear 2-3 minutes until opaque and lightly golden.
4
Toast
Add dried chilies and crushed Sichuan peppercorns to the wok and toast over medium heat 30 seconds until fragrant and darkened.
5
Saute
Add minced garlic, minced ginger, and scallion whites, then sauté 30-45 seconds over medium-high heat until garlic is golden.
6
Reduce
Pour sauce into the wok and toss over high heat 1-2 minutes until thickened and glossy, clinging to the chicken.
7
Toss
Add roasted peanuts and scallion greens, toss 30 seconds until evenly distributed and coated.
8
Plate
Spoon rice into a bowl and top with kung pao chicken, spooning extra sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp tamari
- 4 tsp4 tsp rice vinegar
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp cornstarch
- 4 tbsp4 tbsp water
- 2 tbsp2 tbsp peanut oil
- 12-16 dried chili
- 1 tsp1 tsp sichuan peppercorn
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallion
- 2 oz56g roasted peanut
- 1 1/2 cup300g white-rice-cooked
