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Easy Kung Pao Chicken
Boneless chicken and vegetables stir-fried in a spicy brown sauce then topped with peanuts and served over steamed rice.
servings: 3
total time: 40 minutes
recipe by: Frankie
Ingredients
- RICE:
- 1 cup uncooked jasmine rice
- 1 1/2 cups water
- SAUCE:
- 3 TBSP soy sauce
- 2 TBSP water
- 1 TBSP rice vinegar
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 1/2 tsp crushed red pepper flakes
- STIR-FRY:
- 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
- 1 TBSP peanut oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium green bell pepper, diced
- 1 cup roasted peanuts
Directions
- RICE:
- Add the uncooked rice and water to a medium saucepan over medium-high heat and bring to a boil. Place a lid on the pan and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes. Turn off the heat and let the rice sit, KEEPING THE LID ON, for 15 more minutes.
- SAUCE:
- Stir together the sauce ingredients in a bowl until well combined.
- STIR-FRY:
- Heat the oil in a wok or large pan over high heat.
- Add the chicken pieces to the pan and cook, stirring often, for about 2 minutes.
- Add the diced onion, carrot, and bell pepper to the pan and cook, stirring often, for about 2 minutes.
- Stir the sauce once more then pour into the pan. Cook, stirring often, until sauce thickens and chicken is cooked through, about 4 more minutes.
- Take the pan off the heat and stir in the peanuts then serve over the steamed rice.
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