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Gf Kung Pao Chicken
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gluten-free Kung Pao Chicken

Marinade:

2 tsp cornstarch

2 tsp gluten-free soysauce

2 tsp sherry

1/2 tsp dry mustard

1 egg white

3 - 4 boneless, skinless chicken breasts, cut into 1 inch cubes

Vegetables of your choice (waterchestnuts, red or green bell peppers, zuchinni, carrots, broccoli, onions etc.) cut into 1 inch size pieces

dry roasted peanuts (optional)

Oil

Sauce:

5 TBSP gluten-free soy sauce

3 TBSP sherry

2 tsp sesame oil (I use toasted variety)

1 tsp sugar

2 TBSP water

1 TBSP cornstarch

1/4 tsp cayenne pepper (omit if you don't like spicy, add more if you like it hot!)

Directions:

1. Cook rice of your choice, if desired. (that way it'll be done when stir fry is ready)

2. Mix marinade, and toss chicken cubes to coat. Let sit while preparing veggies

3. cut veggies

4. mix sauce, set aside

5. Cook chicken in oil over high heat, stirring often. ( I use a wok, but a big fry pan with high sides will do)

6. remove chicken, set aside

7. Add more oil to pan, if needed and stir fry veggies (start with ones that require the longest to cook - ie the carrots, broccoli, end with the quicker cooking ones - ie the peppers, mushrooms, zuchini)

8. Return chicken to pan

9. Stir sauce, then add to pan and stir constantly to coat everything

10. Toss in handful of peanuts, if desired, mix.

Serve immediately over rice, or lower heat to simmer until ready to serve.

Enjoy! Sara

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Here's a similar recipe. I found it in a newspaper. Doesn't take long to cook and comes out always delicious.

LUCKY SEVEN STIR-FRY

2 bags Success White or Brown Rice

3/4 pound boneless, skinless chicken breast or boneless tender beef, cut into thin stiprs

2 teaspoons Kikkoman Soy Sauce (I use gluten-free Tamari Sauce)

2 teaspoons cornstarch

3 tablespoons vegetable oil, divided

1 pkg. (16 oz.) frozen vegetables for stir-fry

1 cup Lucky Seven Stir-Fry Sauce*

1/4 teaspoon ground red pepper (cayenne)

Prepare rice according to package directions; keep warm. Meanwhile, combine meat, cornstarch and soy sauce; let stand 10 minutes. Stir-fry meat in 2 Tbsp. hot oil in wok or large skillet over high heat 2 minutes. Combine Lucky Seven Stir-Fry Sauce and red pepper; pour mixture over vegetables. Cook, stirring, until sauce boils and thickens. Stir in meat to combine. Serve over rice. Makes 4 servings.

* Lucky Seven Stir-Fry Sauce:

Combine 1/2 cup cornstarch, 2 1/4 cups chicken broth, 2/3 cup Kikkoman (or gluten-free Tamari) Soy Sauce, 1/2 cup dry sherry, 1/3 cup light corn syrup, 2 Tbsp each minced garlic and grated fresh ginger root (for no aparent reason I never have it at the moment, so I use 1 teaspoon ground) in a 1 1/2 quart jar with tight-fitting lid. Shake well. Store in refrigerator up to 3 weeks. Just before measuring out or using, shake or stir well to blend ingredients. Makes 4 cups.

Enjoy,

Alexa

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