Kung Pao Chicken

🥘 Ingredients

• bell pepper
  2 unit
• butter
  4 tbsp
• chicken breast strips
  20 oz
• chili flakes
  1 tsp
• cooking oil
  2 tsp
• cornstarch
  2 tbsp
• garlic
  2 clove
• jasmine rice
  1 c
• peanuts
  2 oz
• pepper
• rice wine vinegar
  5 tsp
• salt
• scallions
  4 unit
• sugar
  4 tsp
• sweet soy glaze
  1/2 c
• szechuan paste
  2 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan
• medium bowl

1. 

   1

   In a small pot , combine jasmine 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.

   jasmine rice: 1 c, salt
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 of the rice wine vinegar , half of the szechuan paste , 2½ TBSP of the sweet soy glaze , 2 tsp of the cornstarch , 2½ tsp of the 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.)

   bell pepper: 2 unit, scallions: 4 unit, garlic: 2 clove, rice wine vinegar: 5 tsp, szechuan paste: 2 tbsp, sweet soy glaze: 1/2 c, cornstarch: 2 tbsp, sugar: 4 tsp
3. 

   3

   Heat a large, dry large 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 cooking oil in same pan over medium-high heat. Add bell pepper; season with salt and pepper . Cook, stirring, until browned and just tender, ⏱️ 4-5 minutes . Add scallions; cook until softened, ⏱️ 1-2 minutes more. Transfer to a third small bowl; set aside.

   peanuts: 2 oz, cooking oil: 2 tsp, pepper
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, ⏱️ 3-4 minutes . Stir and continue cooking until chicken is cooked through, ⏱️ 1-2 minutes more.

   chicken breast strips: 20 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, ⏱️ 1-2 minutes more. Remove pan from heat. Stir in peanuts, butter (1 TBSP for 2 servings; 2 TBSP for 4 servings), and chili flakes (to taste). TIP: If sauce seems too thick, stir in a splash of water.

   butter: 4 tbsp, chili flakes: 1 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 remaining chili flakes to taste and serve.