Kung Pao Chicken
Servings
4Serving size
4 ounces chicken with vegetables and riceThis recipe can be multiplied and makes great leftovers.
Ingredients
| 16 ounces Boneless, skinless chicken thighs |
| 1 Tbsp. Low sodium soy sauce (or tamari sauce) |
| 1 fluid ounces Sake (or sweet white wine) |
| 1 tablespoon Rice Vinegar |
| 2 cup Honey |
| 3 cup Cornstarch |
| 4 Cups Water |
| 1 cup Brown rice |
| 1 Tbsp. Sesame oil |
| 2 clove Garlic, raw (minced) |
| 2 5 slices (1 inch dia) Ginger root, raw (peeled and minced) |
| 1 pepper Jalapeno pepper (seeded and minced) |
| 8 large Green onions (cut fine crosswise) |
| 2 tablespoon Rice Vinegar |
| 5 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 3/4 cup No salt added vegetable stock |
| 1 Large Red bell peppers (thinly sliced) |
| 1/2 cup Dry roasted peanuts (chopped coarsely) |
Instructions
Add the chicken breast cubes and toss until coated. Place the bowl in the refrigerator.
While the chicken is marinating place the water in a medium sauce pan over high heat.
When the water boils, stir in the rice.
Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
After cutting the green onions separate the white and green part.
When the rice is done place a large skillet or wok over high heat.
Add the sesame oil and heat for a few moments.
Reduce the heat to medium and add the ginger, chili pepper and the white part of the green onions. Cook for about one minute.
Add the chicken and cook for about 5 minutes until browned on the outside.
Add the rice vinegar and soy sauce with the red bell pepper.
Cook the chicken tossing frequently.
When the chicken is nearly done fold in the green part of the green onion.
Serve over the rice and top with the peanuts.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Some people like spicy food but not too spicy. This is literally the one pepper version of spicy and is pretty mild so it’s easy to make this spicier by adding peppers to you desired level of heat.
One way to control how much spiciness in dishes like this one is to use chili oil. This is widely available now and very common in Asian markets but your grocery probably carries it.
Simply replace some of the oil that you use to stir fry with the chili oil. Start slowly at first — a half teaspoon for two servings may be enough for you. Each time you cook use a little more if you want more heat. It’s great to have around and adds the flavor or a spicy chili pepper but you don’t have to take the time to seed and mince.