Sheet Pan Kung Pao Chicken
Servings: 6 servings
Ingredients
- 3 chicken breast
- 2 TBL water
- 1/4 tsp baking soda
- 3/4 cup soy sauce divided substitute with gluten free soy sauce
- 1 Tbs corn starch
- 1/2 tsp black pepper
- 2 Tbs vegetable oil
- 6 cloves garlic minced
- 6 tsp fresh ginger grated
- 3 Tbs balsamic vinegar
- 3 Tbs light Brown Sugar
- 6 tsp sesame oil
- 1 cup dried peanuts
- 10-15 dried Chili de Arbol peppers (or whatever dried red peppers are available for you)
- 2 tsp crushed red pepper
- 4 ribs celery chopped
- 5 green onions Chopped, greens reserved
Instructions
- Cutlet the chicken
- Marinate cutlets in water, baking soda, 2 TBL soy sauce, corn starch and black pepper (15 min)
- Preheat the oven to 350 degrees.
- In a small bowl add all other ingredients except the reserved green onions to make the sauce.
- Add sauce to the chicken and toss to coat.
- Grease a sheet pan with vegetable oil and arrange chicken on the pan. Pour the sauce over the top
- Bake for 15 minutes until internal temperature reaches 165 degrees.
- Serve with rice and steamed broccoli or vegetable of your choice. Garnish with reserved green onions.
