Quick & Easy Kung Pao Chicken (Wheat/Gluten Free)
2 boneless chicken breasts, diced
2 cups (approximately) fresh broccoli, separated into florets
1 large carrot, sliced thin diagonally
1/4 cup dry roasted peanuts
2 tablespoons Tamari (I used an organic low sodium version)
1 teaspoon sesame oil
1 tablespoon extra light olive oil (because it has the mildest flavor)
Cayenne pepper, few good shakes (to taste)
1-1/2 tablespoons peanut butter
In a large heated non-stick skillet, add the olive oil, shaking the pan to coat the hot pan with it. Add the diced chicken, to quickly stir-fry on medium-high until white and cooked through (this only takes a few minutes depending on how small you dice the chicken). While stir frying the chicken, place the broccoli and carrots in a covered glass or microwave safe dish with a little water in the bottom (about 1/2 cup or so) and cook on high about 5 minutes (it will steam the veggies). Check the veggies after about 5 minutes to see if cooked to your preference (I like mine crisp-tender). Add the sesame oil to the chicken and sprinkle in the cayenne pepper. Toss in the drained broccoli and carrots; add the Tamari and stir until well combined. Make a small well in the center of the pan, pushing the food towards the outer edges and add the peanut butter to the center, stirring it until it begins to melt. Stir everything together until well coated. I reserved the cooking water from my veggies and added a few tablespoons to the mixture until the sauce was the consistency I liked. Adjust the seasoning to your taste. Serve topped with peanuts. Makes 2 servings. Enjoy!
Note: Serve over white or brown rice if desired.