Kung Pao Chicken

Name: Kung Pao Chicken with Sweet Szechuan Sauce, Peanuts & Jasmine Rice
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1/2 cup Rice; 1 Bell Pepper; 2 unit Scallions; 1 clove Garlic; 4 tbsp Sweet Soy Glaze; 5 tsp Rice Vinegar; 2 tbsp Szechuan Paste; 1 tbsp Cornstarch; 10 oz Chicken Breast; 1 oz Peanuts; 1 tsp Red Pepper Flakes; 2 1/2 tsp Granulated Sugar; 2 tsp Cooking Oil; 2 tbsp Butter; Salt; Black Pepper

with Sweet Szechuan Sauce, Peanuts & Jasmine Rice

By Recipe0 System

You know that feeling? That insatiable, after-dark craving for a steaming white carton of takeout goodness? Yeah, us too. Fortunately, our chefs have got all your food desires covered—no carton required. In your new go-to, tender chicken is mixed with toasted peanuts, sautéed bell pepper and scallions, and coated in a thick sweet Szechuan sauce. Paired with fluffy jasmine rice and a pinch of chili flakes to garnish, we think you’ll agree: Kung Pao is king.

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Rice
1 Bell Pepper
2 unit Scallions
1 clove Garlic
4 tbsp Sweet Soy Glaze
5 tsp Rice Vinegar
2 tbsp Szechuan Paste
1 tbsp Cornstarch
10 oz Chicken Breast
1 oz Peanuts
1 tsp Red Pepper Flakes
2 1/2 tsp Granulated Sugar
2 tsp Cooking Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

Meanwhile, wash and dry produce.

Core, deseed, and dice bell pepper into ½-inch pieces. Trim scallions, then cut crosswise into ¾-inch pieces. Peel and mince garlic.

In a small bowl, whisk together half the vinegar, half the Szechuan paste, 2½ TBSP sweet soy glaze, 2 tsp cornstarch (you’ll use the rest later), 2½ tsp sugar, and ¾ cup water. (For 4 servings, use all the vinegar and Szechuan paste, 5 TBSP sweet soy glaze, 4 tsp cornstarch, 5 tsp sugar, and 1¼ cups water.)
3

Heat a large, dry pan over medium-high heat. Add peanuts and cook, stirring often, until golden brown and toasted, 2-4 minutes.

Transfer to a second small bowl; set aside.

Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook, stirring, until browned and just tender, 4-5 minutes.

Add scallions; cook until softened, 1-2 minutes more.

Transfer to a third small bowl; set aside.
4

Meanwhile, pat chicken* dry with paper towels. Place in a medium bowl and season with salt and pepper. Toss with remaining cornstarch until thoroughly coated.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, undisturbed, until browned, 3-4 minutes.

Stir and continue cooking until chicken is cooked through, 1-2 minutes more.
5

Return veggies to pan with chicken. Add garlic and cook until fragrant, 30 seconds.

Add sweet Szechuan sauce; cook, stirring, until sauce has thickened, 1-2 minutes more.

Remove pan from heat. Stir in peanuts, 1 TBSP butter (2 TBSP for 4 servings), and chili flakes to taste. TIP: If sauce seems too thick, stir in a splash of water.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt to taste.

Divide rice between bowls. Mound kung pao chicken to the side. Garnish chicken with any remaining chili flakes to taste and serve.

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