Kung Pao Chicken
Ingredients
The Chicken and Marinade
-
1
lb
boneless chicken breasts
-
3
Tbsp
vegetable oil
-
3
Tbsp
soy sauce
-
3
Tbsp
rice wine
-
2
Tbsp
corn starch
-
2
tsp
minced garlic
The Sauce
-
2
Tbsp
brown sugar
-
2
Tbsp
sambal (chili sauce)
-
1
tsp
sesame oil
The Vegetables
-
1
bunch
green onions
-
1
medium
bell pepper
-
½
lb
carrots
-
½
cup
roasted unsalted peanuts
The Rice
-
1½
cups
uncooked jasmine rice
Instructions
- Prepare the marinade by dissolving 1 Tbsp of corn starch in 1 Tbsp of water, then add 1 Tbsp of vegetable oil, 1 Tbsp of soy sauce, 1 Tbsp of rice wine, and 2 tsp of minced garlic.
- Cut the chicken into small chunks, coat with the marinade, cover, and refrigerate for at least 30 minutes.
- Prepare the sauce by dissolving 1 Tbsp of corn starch in 1 Tbsp of water, then add 2 Tbsp soy sauce, 2 Tbsp rice wine, 2 Tbsp sambal, 2 Tbsp brown sugar, and 1 tsp sesame oil.
- Dice the bell pepper, slice the carrots, and chop the green onions.
- Cook the rice by combining 1.5 cups of dry jasmine rice with 2.5 cups of water in a pot, bringing it to a boil, then simmering for 20 minutes.
- Heat 2 Tbsp of vegetable oil in a skillet, add the white part of the green onions, and stir-fry for about a minute.
- Add the marinated chicken to the skillet and cook until firm, about 5 minutes.
- Add the vegetables and peanuts to the skillet, stir to combine, and then add the sauce, cooking until thickened for 2-3 minutes.
- Serve the chicken and vegetable mixture over the cooked rice and garnish with sliced green onions.
Nutrition Facts (estimated)
Servings
6
Calories
455
Total fat
20g
Total carbohydrates
54g
Total protein
28g
Sodium
822mg
Cholesterol
0mg
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