Kung Pao Chicken

kung-pao-chicken
This is another favorite dish, and is actually gluten free without any modifications(as long as you do things like use gluten free soy sauce, although be warned that walmarts great value brand is no longer gluten free)

~~~~~~~~~~~~~~~~~
1 lb. Boneless Skinless Chicken Breast
2 Tbs. Oil for cooking
¼ tsp. salt
1 tsp. Sugar
1 Tbs. Sesame Oil
1 Tbs. Gluten Free Soy Sauce
1 Tbs. Dry Sherry
1 clove Garlic
2 Tbs. Ginger
1 Tbs. Corn starch
⅓ c. Unsalted Dry Roasted Peanuts
3 Green Onions
1 Green Bell Pepper
¼ tsp. Crushed Red Pepper(use a 1/2 tsp if you want it hotter)
~~~~~~~~~~~~~~~~~~~~~
1. Cut Chicken into Bite Sized Strips.
2. Combine Chicken and Cornstarch. Set aside.
3. Mince the Ginger and Garlic. Set aside
4, Chop Green Onions and Bell peppers into half inch pieces. Set aside.
5. Combine Peanuts, Crushed Red Pepper, Soy Sauce, Sesame Oil, Sherry, Salt and Sugar into a cup. set aside.
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6. Heat Wok over high heat until Hot, about one minute. Add Oil and heat for 30 seconds.
**********************************
7. Stir Fry Chicken until no longer pink, then Set aside.
8. Stir Fry Garlic and Ginger for 30 Seconds. Add Green Onions and Bell Pepper.
9. Stir Fry Green Onions and Bell Peppers for 1 minute.
10. Return Chicken and add Peanut Mixture. Stir Fry until mixed and heated.

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