KUNG PAO CHICKEN & BROCCOLI STIR-FRY (GLUTEN FREE)

KUNG PAO CHICKEN & BROCCOLI STIR-FRY (GLUTEN FREE) image

Yield 4-6 people

Number Of Ingredients 24

Marinade:
2 egg whites
4 tbsp gluten free soya sauce
3 tsp sesame oil
4 tbsp cornstarch or potato starch
salt to taste
Sauce:
1 c chicken or vegetable stock (check gluten free)
4 tbsp dry sherry or white vermouth (or more stock)
4 tbsp gluten free soya sauce
3 tsp sugar
2 tbsp balsamic vinegar
2 tsp sesame oil
2 lbs boneless, skinless chicken, chopped or sliced
1 head broccoli, chopped and slightly steamed but still crisp
1/2 tsp crushed red chilies, more if you like spice
2 tbsp crushed garlic
2 tbsp chopped fresh ginger
2 tbsp chopped green onion
3/4c-1c roasted unsalted cashews or peanuts
3 tsp cornstarch (or potato starch) mixed with 3 tbsp water
4 tbsp chopped green onions
1/2c coconut or other oil for frying
rice of your choice, cooked according to directions

Steps:

1. Make marinade, lightly salt, add chopped or sliced chicken, toss to coat (make ahead, cover and refrigerate, stirring occasionally) 2. Make sauce (can make ahead, cover and set aside) 3. Lightly steam chopped broccoli until tender crisp but not cooked fully (make ahead, set aside). 4. If using rice, make before cooking stir fry 5. Heat a wok or large frying pan over high heat. Add oil, when very hot, swirl to coat. 6. When very hot, remove chicken from marinade and add to wok in batches, fry for about 3 minutes or until lightly browned and almost cooked through. Remove from oil drain and set aside. 7. Reheat oil, add more if necessary. Add red chilies, garlic, ginger, green onion and nuts and fry for 30 seconds or until fragrant. Immediately stir in sauce and steamed broccoli and bring to a boil. Return chicken to wok and simmer in sauce for 1 minute or until cooked through. Add cornstarch mixture slowly using only enough to thicken and boil. top with raw chopped green onions and serve with steamed rice.