Kung Pao Chicken

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This recipe from Raman Prasad's "Recipes for the Specific Carbohydrate Diet" is a timeless Chinese specialty. This SCD version loads up on the peanuts and chiles. If you can't tolerate either, this recipe is just as delicious without.
SCD Asian Sauce:
1/4 cup red wine vinegar
4 Tbsps honey
1/4 tsp minced ginger
1/4 tsp ground black pepper
2 cloves garlic, finely pounded
3 cups water
1 tsp salt
5 Tbsps SCD Asian Sauce
4 cloves garlic, minced
2 Tbsps grated ginger, divided
Salt and pepper, to taste
1 1/4 lbs chicken breasts, cubed into 1/2-in pieces
1 Tbsp dry white wine
1 Tbsp honey
2 Tbsps sesame oil, divided
5 dried chiles
1/2 cup peanuts
1. To make the SCD Asian Sauce, combine all its ingredients in a small saucepan and bring to a simmer over medium-high heat. Simmer for 15-20 minutes, or until reduced to 1/2 to 2/3 cup. The mixture should be thick and the consistency of a syrup.
2. Start the chicken by combining the Asian Sauce, garlic, 1 Tbsp of the ginger, salt, and pepper in a large bowl. Mix in the chicken pieces and marinate for 30 minutes.
3. In a separate bowl, combine the white wine, honey, and 1 Tbsp of the sesame oil. Set aside.
4. In a wok or stir fry pan, heat the remaining 1 Tbsp sesame oil. Fry the chiles and remaining 1 Tbsp ginger for 1 to 2 minutes, until browned. Next add the marinated chicken, with the marinade, and the wine-honey mixture. Bring to a simmer over medium-high heat; cook 10 to 15 minutes, until the chicken is done and the liquid has reduced to a thick, brown syrup that coats the chicken. Add the peanuts and toss for 1 minute.
Yield: 4-6 servings
Cuisine   ChineseDish   Main Dish
Cooking Method   SauteedMain Ingredient   Chicken
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes
Features   Dairy-Free, Diabetic-Friendly, Low-Fat, Low-Sodium, Wheat/Gluten-Free

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