Kung Pao Chicken

Special thanks to Raman Prasad for sharing this recipe from "Recipes for the Specific Carbohydrate Diet." Fair Winds Press, 2008

This SCD version loads up on the peanuts and chiles. If you can't tolerate either, this recipe is just as delicious without.

INGREDIENTS

  • 5 T Soy Sauce Substitute

  • 4 cloves garlic - minced

  • 2 T grated ginger - divided

  • Salt - to taste

  • pepper - to taste

  • 1 1/4 lbs chicken breasts - cubed into 1/2-in pieces

  • 1 T dry white wine

  • 1 T honey

  • 2 T sesame oil - divided

  • 5 dried chiles

  • 1/2 cup peanuts

DIRECTIONS

  1. 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.

  2. In a separate bowl, combine the white wine, honey, and 1 Tbsp of the sesame oil. Set aside.

  3. 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.

  4. Serve over Cauliflower Rice