Kung Pao Chicken

• 3 boneless, skinless chicken breast halves, cut in small chunks
• 3 carrots, chopped
• 3 celery ribs, chopped
• 1 medium onion, chopped
• 1 can sliced water chestnuts
• 1 can or fresh bean sprouts
• ¾ cup cashews
• Olive oil

Marinade/sauce

• ½ cup House of Tsang Spicy Szechuan stir fry sauce
• ½ cup [GF] soy sauce
• 2 garlic cloves, minced
• Olive oil
• 1 tablespoon corn starch mixed into ¾ cup cold water

Basmati rice

• 3 cups water
• 2 cups basmati rice

Directions

1. Cut the chicken, carrots, celery and onion into small, equal sized pieces. Keep your carrots separate so you can cook them before the other veggies.
2. Mix up the marinade ingredients and put your chicken into that – leave it in the refrigerator for at least a half hour. I usually just eyeball the amounts and use equal amounts of soy and Szechuan sauce, and then put some olive oil in.
3. Start your rice – heat the water to boiling, add the rice, return to a boil, then lower the heat to just a simmer.
4. Cover and cook for 20 minutes.
5. Heat some olive oil in a large skillet and stir fry ½ of the chicken until done, set aside and stir fry the rest of the chicken, set aside (Be sure to keep all the sauce with the chicken).
6. Add a little more oil and stir fry your carrots for a few minutes before adding in the celery, onion, and water chestnuts.
7. Just before your veggies are ready, add the bean sprouts, cashews and chicken to the pan. Heat through.
8. Add the corn starch and water to make a little more sauce. Sometimes at this point I add some soy sauce and some more Szechuan sauce to give me a little more sauce.
9. Serve with basmati rice.