Inner Circle Forums
Portions of the Undoctored Inner Circle Member Forum and its vast wealth of knowledge, are available only to our Members.
Becoming an Inner Circle Member will allow you to post topics, ask Dr. Davis questions, and view all replies.


WBB: Kung Pao Chicken (Laura Russell)


Member Forum >> Premium Content Mirror >> WBB: Kung Pao Chicken (Laura Russell)

Join Date: 12/5/2017
Posts Contributed: 1923
Total Likes: 157
Recommends Recd: 0
Ignores Issued: 0
Likes Recd: 0
Posted: 10/30/2011 12:00:00 PM
Edited: 4/29/2022 10:08:41 PM (4)

Sourced from: Infinite Health Blog, by Dr. Davis, originally posted on the Wheat Belly Blog: 2011-10-30


Kung Pao Chicken (Laura Russell)

Amazon page for book

Here is a recipe from Laura B. Russell’s The Gluten-Free Asian Kitchen, released just this past August, 2011.

Laura tackled the daunting job of reconfiguring Asian recipes, like Cabbage Kimchi and Minced Duck Salad with Lime Dressing, with ingredients that are wheat- and gluten-free. After encountering repeated difficulties finding safe foods at Asian restaurants, Laura decided to tackle the job herself. In her book, she includes recipes from the cuisines of Japan, China, Korea, Vietnam, and Thailand, and includes descriptions of the unique ingredients for each.

Laura wrote her cookbook primarily to suit the needs of the gluten-free. So you may have to make some minor adjustments to suit our lower-carbohydrate tastes, such as removing the small quantity of cornstarch ordinarily included in this Kung Pao Chicken. Also, the sugar is optional; as many wheat-free people will attest, your sense of sweetness is heightened and the need for sugar is much reduced.

Nonetheless, if you’ve got a hankering for Kung Pao Chicken without the usual wheat hazards of the Chinese food restaurant, Laura’s recipe will do the trick.

Kung Pao Chicken
serves 4

1½ pounds boneless, skinless chicken breasts, cut into ½-inch dice
4 tablespoons gluten-free soy sauce or tamari, divided
1 tablespoon sake or dry sherry
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons warm water
1 tablespoon sugar
2½ tablespoons unseasoned rice vinegar
2½ teaspoons toasted sesame oil
3 tablespoons vegetable oil, divided
1 tablespoon minced fresh ginger
8 cloves garlic, minced
6 green onions, white and green parts, sliced
½ teaspoon red pepper flakes
½ cup coarsely chopped roasted peanuts or cashews
Steamed rice, for serving (optional)

In a medium bowl, stir together the chicken, 1 tablespoon of the soy sauce, the sake, salt, and pepper. Set aside until ready to use.

In a small bowl, stir together the warm water and sugar until the sugar dissolves. Add the rice vinegar, sesame oil, and the remaining 3 tablespoons soy sauce.

In a large frying pan or a wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half the chicken to the pan and cook, stirring occasionally, until lightly browned but not all the way cooked through, about 2 minutes. Transfer the chicken to a large bowl. Repeat with the remaining chicken and 1 tablespoon of the oil. Toss to combine. Heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, green onions, and red pepper flakes and cook, stirring, for 1 minute. Add the chicken back to the pan and stir to coat. Stir in the soy sauce mixture and bring to a simmer. Cook until the sauce coats the chicken and everything is heated through, about 2 minutes longer. Stir in the peanuts; serve hot with steamed rice.


D.D. Infinite Health icon


Tags: Recipes

Join Date: 7/7/2014
Posts Contributed: 19495
Total Likes: 3033
Recommends Recd: 10
Ignores Issued: 0
Likes Recd: 0


Reply Content Hidden!

Post replies longer than 250 characters are restricted to Full Access Members (make certain you are logged-in!).

Sign Up Today!


Tags:


DISCLAIMER

The information contained within this Forum and website is of a general nature and intended purely as background reading for the participants taking part in Forum discussions and projects. Changes may occur in circumstances at any time that may affect the accuracy or completeness of the information presented within any section of the Forum and website. This Forum and Track Your Plaque, LLC have taken all reasonable care in producing and presenting the content contained herein, however, we do not accept responsibility for any loss, expense or liability that you may incur from using or relying on the information sourced from this website, its forums and/or blogs.

Third-party content and links

This Forum and Track Your Plaque, LLC accept no responsibility for the accuracy of third-party content or links, or your reliance on any information contained within any such content available through our site. The comments published on this Forum represent a wide range of views and interests of the participating individuals and organizations. Statements made during online discussions are the personal opinions of the commentators and do not necessarily reflect those of others participating on this Forum. Track Your Plaque, LLC at all times and at its absolute discretion, reserves the right to remove reasonably offensive comments in line with our Moderation Guidelines.