Kung Pao Chicken (or Tofu)
I have two rooms left to unpack in our little house; I am making progress 🙂 I’ve made it a point to go through one room a day to avoid feeling overwhelmed.
Today I tackled the office, but I didn’t get finished — instead, I’ve spent the past day playing “handy-woman” while my better half is still traveling. Chris bought us two desks and a matching printer shelf but they have a zillions parts that require assembly…I now know why these were on sale!
Four hours later, along with a broken fingernail and a large cut on my hand — at least I have something to show for it! One desk down, two pieces of furniture to go….
I worked up an appetite with all my “hard labor” and was craving something warm and comforting to fill my belly.
I decided on Asian comfort food inspired by Clean Eating Comfort Classics – Kung Pao Chicken. This version is light, simple and packed with oodles of flavor. The peanuts add that extra punch but if you had an allergy or sensitivity, feel free to use cashews in their place. You can easily make this dish vegan/vegetarian by substituting cubed extra firm tofu with equally delicious results!
This dish pulls together quickly in about 30 minutes from start to finish, which makes it perfect for a weeknight meal. I enjoyed it so much that I ate two large servings for lunch and dinner in the same day. The only regret was not making a larger serving so I could have more leftovers…
Kung Pao Chicken or Tofu
2/3 lb chicken breast or 12-16 oz drained extra firm tofu , cubed (tofu for vegan/vegetarian)
1/4 cup roasted,unsalted or raw peanuts (cashew halves could be subbed if needed)
1 Tbsp coconut oil, canola, grapeseed or butter/ghee (use oil for vegan)
1/4 tsp crushed red pepper flakes or to taste
1 small or 1/2 large red bell pepper, sliced into strips
1/2 to 1 cup mushrooms, sliced
2-3 green onions, chopped
2 tsp rice vinegar
2 Tbsp gluten free soy sauce, tamari or Bragg’s liquid aminos
2 garlic cloves, minced
1 1/2 tsp fresh ginger, minced/grated
1 1/2 tsp brown rice flour (or 1 tsp tapioca starch or cornstarch)
Cooked brown rice for serving (cooked quinoa, millet or gluten free noodles could be subbed)
1. Heat oil in a wok over medium-high heat. Add chicken/tofu, peanuts and red pepper and cook for 4 minutes, stirring frequently.
2. Add bell pepper and mushrooms and cook another 1 -2 minutes.
3. Add 1/4 cup of water, green onions, rice vinegar, soy sauce/tamari, garlic, ginger. Reduce heat to a simmer and let cook for 3 minutes or until chicken is cooked through and vegetables are crisp tender.
4. Stir in brown rice flour or let sauce thicken, 1 minute. Serve over cooked brown rice and enjoy!
I am also still testing out locations for my photos shoots, turns out the office lighting is a little dark…
Entry filed under: Chicken & Poultry, Gluten Free, Lunch, Main Dish, Refined Sugar Free, Vegan, Vegetarian. Tags: chicken, coconut oil, dairy free, gluten free, main dish, refined sugar free, vegan, vegetarian.