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
11/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
4 tablespoons gluten-free soy sauce or ?tamari, divided
1 tablespoon sake or dry sherry
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons warm water
1 tablespoon sugar
21/2 tablespoons unseasoned rice vinegar
21/2 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
1/2 teaspoon red pepper flakes
1/2 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.