Kung Pao Chicken

🥘 Ingredients

• bell pepper
  1 unit
• butter
  2 tbsp
• chicken breast strips
  8 oz
• chili flakes
  ¼ tsp
• cooking oil
  2 tbsp
• cornstarch
  4 tsp
• garlic
  2 cloves
• jasmine rice
  ¾ cup
• peanuts
  ½ cup
• rice wine vinegar
  1 tbsp
• scallions
  2 unit
• sugar
  2½ tsp
• sweet soy glaze
  2½ tbsp
• szechuan paste
  2 tsp

🍳 Cookware

• small pot
• small bowl
• small bowl
• small bowl
• medium bowl

1. 

   1

   In a small pot , combine jasmine rice , ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup
2. 

   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 rice wine vinegar , half the szechuan paste , 2½ tbsp sweet soy glaze , 2 tsp cornstarch , 2½ tsp sugar , and ¾ cup water. Set aside.

   bell pepper: 1 unit, scallions: 2 unit, garlic: 2 cloves, rice wine vinegar: 1 tbsp, szechuan paste: 2 tsp, sweet soy glaze: 2½ tbsp, cornstarch: 4 tsp, sugar: 2½ tsp
3. 

   3

   Heat a large, dry pan over medium-high heat. Add peanuts and cook, stirring often, until golden brown and toasted ⏱️ 3 minutes . Transfer to a second small bowl ; set aside. Heat a drizzle of cooking oil in same pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook, stirring, until browned and just tender ⏱️ 4 minutes . Add scallions; cook until softened ⏱️ 1 minute more. Transfer to a third small bowl ; set aside.

   peanuts: ½ cup, cooking oil: 2 tbsp
4. 

   4

   Meanwhile, pat chicken breast strips 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 minutes . Stir and continue cooking until chicken is cooked through ⏱️ 1 minute more.

   chicken breast strips: 8 oz
5. 

   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 minute more. Remove pan from heat. Stir in peanuts, 1 tbsp butter , and chili flakes to taste. TIP: If sauce seems too thick, stir in a splash of water.

   butter: 2 tbsp, chili flakes: ¼ tsp
6. 

   6

   Fluff rice with a fork; stir in 1 tbsp butter 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.