Ingredients

The following ingredients have 5 Servings
  • 1 1/4 pounds boneless chicken breast or thighs (cut into 1/2" cubes)
  • 2 tablespoons gluten-free soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon water
  • 4 teaspoons cornstarch
  • 3 teaspoons olive oil
  • 1 red bell pepper (cut into thin strips)
  • 1 cup snow peas (ends trimmed)
  • 1/2 cup fresh shitake mushrooms (trimmed, halved)
  • 3-4 dried Asian chili peppers
  • 1 teaspoon Szechwan peppercorns
  • 2 scallions (cut into 1" lengths)
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 2 tablespoons water
  • 1 tablespoon organic sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon rice wine
  • 1 tablespoon gluten-free soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 1/2 cup walnuts (toasted in a pan)

Instruction

  • Mix Chicken Marinade together in a medium bowl. Add cubed chicken pieces and toss well. Let sit for 10-15 minutes. Meanwhile, lay out Stir-Fry Ingredients on a cutting board, and mix together Stir-Fry Sauce in a small bowl.
  • Heat 1 teaspoon oil in a wok. Add red bell pepper strips and snow peas and stir-fry one minute. Add shitake mushrooms and stir-fry another minute. Remove from wok and set aside.
  • Heat remaining 2 teaspoons oil in wok. Add dried chili peppers and Szechwan peppercorns and stir-fry until fragrant. Toss in scallions, ginger and garlic and stir-fry another 30 seconds until fragrant. Add marinated chicken and stir-fry until cooked through, about 4 minutes. Add Stir-Fry Sauce and cooked vegetables and toss until sauce is thickened
  • Top with toasted walnuts before serving.