Allergy Shmallergy

Simplifying life for families with food allergies.

Allergy-Free Kung Pao Chicken February 4, 2011

Happy Chinese New Year!

In honor of the new year, I thought I’d post one of my favorite recipes.  It’s allergy-free, easy (and quick) to prepare and absolutely delicious!

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Prep time:  15 minutes

Marinate: 15 minutes

Cook:  6 minutes

Yield:  6 servings

 

1 lb chicken breast
1 Tbsp cornstarch
1 Tbsp low-sodium soy sauce
1 Tbsp sugar
1 tsp cornstarch
1/4 tsp salt
3 Tbsp water
3 Tbsp low-sodium soy sauce
2 Tbsp dry sherry
1 Tbsp white vinegar
1 1/2 tsp safflower oil
2 tsp vegetable oil
1 cup coarsely chopped green bell pepper
1 cup vertically sliced onion
1 tsp minced peeled fresh ginger

(Note:  if you like it a little spicy, you can add 8 dried while hot red chilis by sauteing them in 1 tsp vegetable oil over high heat for 1 minute before adding chicken to the saute pan.)

 

1.  Cut chicken into 1 inch pieces.  Combine 1 Tbsp of cornstarch and 1 Tbsp of soy sauce in a large zip-top plastic bag (or tupperware container- go green!); add chicken, and seal bag.  Toss to coat; marinate in refrigerator 15 minutes.

 

2.  Combine sugar and next 7 ingredients (through safflower oil) in a small bowl; stir with a whisk until well-blended.

 

3.  Heat 2 tsp vegetable oil in large non-stick skillet or wok over high heat.  Add chicken mixture and stir-fry 2 mins.  Add peppers, onion and ginger; stir-fry 3 mins or until vegetables are crisp-tender.  Add sherry mixture; stir-fry 1 minute or until thick and bubbly.  Remove from heat and serve with white rice.

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One Response to “Allergy-Free Kung Pao Chicken”

  1. […] to see if there’s a safe alternative and/or omission.  We just omit peanuts from our Kung Pao Chicken dish.  And, we sub-in soy milk for regular in […]


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