Kung Pao Chicken

Prep Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4-6

Ingredients

Chicken

• 1lb chicken breasts (cut into 1" pieces)

• 1 tbsp cornstarch or arrowroot powder (GF) - optional 

• 2 tsp sesame oil

• Salt

Sauce

• 3 tbsp rice wine vinegar

• 3 tbsp soy or tamari (GF) sauce

• 2 tsp sugar

• Top with fish sauce

Stir Fry 

• 6+ garlic cloves, chopped or minced

• 1 shallot, minced

• ½ tsp crushed red pepper flakes

• ½ tsp ground ginger

• ½ cup dry roasted peanuts

• 1 cup sugar snap peas, trimmed

• 1 cup carrots, thinly sliced

• 3 tbsp green onions (chopped)

• 2 tbsp water

• 2-3 cups cooked rice

Instructions

Make Rice

1. Cook 1 cup rice

   Makes about 3 cups

Cook Chicken

1. Mix the sauce and set aside

2. Sprinkle salt on the chicken

3. Combine chicken and cornstarch in a bowl; toss to coat (optional)

4. Heat sesame oil in wok or skillet over medium heat

5. Add chicken and stir fry for 5-7 minutes; remove chicken from wok

Sauté the Veggies:

1. In the same pan, add a bit more oil if needed.

2. Add green onions, garlic, shallot, red pepper flakes and ginger to the wok

3. Stir-fry for 30 seconds.

4. Add carrots and cook for 2 minutes, then add sugar snap peas

5. Cover with 2 tbsp water for 2 min

6. Uncover and stir-fry until bright and crisp-tender, about 1 more min

Add Sauce

1. Add the sauce to the wok

2. Return chicken to the wok; coat with sauce

3. Stir in roasted peanuts; heat thoroughly

4. Top with drizzle of fish sauce 

5. Mix in cooked rice

6. Top with additional green onions if desired