Kung Pao Chicken Stir-Fry

Name: Kung Pao Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4.5 servings
Cuisine: Chinese
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 3 tablespoon soy sauce (low-sodium); 2 tablespoon rice vinegar; 2 tablespoon cornstarch; 1 teaspoon toasted sesame oil; 1 tablespoon granulated sugar; 0.5 cup chicken broth (low-sodium); 0.5 teaspoon red pepper flakes; 2 tablespoon peanut oil; 1 tablespoon fresh ginger (minced); 3 garlic cloves (minced); 1 red bell pepper (cored, seeded, diced); 1 green bell pepper (cored, seeded, diced); 12 ounce frozen stir-fry vegetable blend; 0.25 cup dry roasted peanuts; 2 green onions (sliced); 1.5 cup Jasmine rice (uncooked); 2.5 cup water; 0.5 teaspoon salt

Tender chicken and crisp vegetables coated in a sweet, savory, and spicy sauce, served alongside fluffy Jasmine rice for a flavorful and quick weeknight meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4.5
Cuisine: Chinese
Difficulty: Easy
Cost: $3.26/serving

Dietary

Dairy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
3 tablespoon soy sauce (low-sodium)
2 tablespoon rice vinegar
2 tablespoon cornstarch
1 teaspoon toasted sesame oil
1 tablespoon granulated sugar
0.5 cup chicken broth (low-sodium)
0.5 teaspoon red pepper flakes
2 tablespoon peanut oil
1 tablespoon fresh ginger (minced)
3 garlic cloves (minced)
1 red bell pepper (cored, seeded, diced)
1 green bell pepper (cored, seeded, diced)
12 ounce frozen stir-fry vegetable blend
0.25 cup dry roasted peanuts
2 green onions (sliced)
1.5 cup Jasmine rice (uncooked)
2.5 cup water
0.5 teaspoon salt

Instructions

Cook the Jasmine rice: In a medium saucepan, combine the Jasmine rice, 2 1/2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
Marinate the chicken: While the rice cooks, in a medium bowl, combine the chicken breast pieces with 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 tablespoon cornstarch. Toss to coat evenly and set aside for 5 minutes.
Prepare the Kung Pao sauce: In a small bowl, whisk together the 1/2 cup chicken broth, remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice vinegar, toasted sesame oil, granulated sugar, remaining 1 teaspoon cornstarch, and red pepper flakes. Set aside.
Stir-fry the vegetables: Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Add the fresh ginger and garlic cloves and stir-fry for 30 seconds until fragrant. Add the red bell pepper, green bell pepper, and frozen stir-fry vegetable blend. Stir-fry for 3-5 minutes, until vegetables are crisp-tender. Remove vegetables from the skillet and set aside.
Cook the chicken: Add the remaining 1 tablespoon peanut oil to the skillet. Once hot, add the marinated chicken in a single layer. Cook for 3-4 minutes per side, turning occasionally, until browned and cooked through. (It's okay if some chicken sticks to the pan; it will loosen with the sauce).
Combine and finish: Return the cooked vegetables to the skillet with the chicken. Give the prepared Kung Pao sauce a quick whisk, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything evenly.
Serve immediately over the cooked Jasmine rice, garnished with dry roasted peanuts and sliced green onions, if desired.

Notes

Adjust the amount of red pepper flakes to suit your preferred spice level. For a richer flavor, you can briefly toast the dry roasted peanuts in a dry skillet before garnishing.

Nutrition (per serving)

Calories: 555
Protein: 40.4 g
Carbohydrates: 66.7 g
Fat: 14.8 g
Fiber: 2.2 g
Sodium: 533 mg
Saturated Fat: 2.5 g
Sugar: 4.5 g
Cholesterol: 146 mg