Kung Pao Chicken with rice

Photo of Kung Pao Chicken with rice

Ingredients:

  • 1½ tbsp Soy Sauce

  • 1 tbsp Cherry Vinegar

  • 1 tbsp Cherry Vinegar

  • 2 tsp Corn Starch

  • 700 g Chicken Tenderloins (cut into 1-in pieces)

  • 1 tbsp Balsamic Vinegar

  • 2 tbsp Soy Sauce

  • 1 tbsp Hoisin Sauce

  • 1 tbsp Asian/Toasted Sesame Oil

  • 1½ tbsp Sugar

  • 1 tbsp Corn Starch

  • ½ tsp Crushed Red Pepper Flakes (crushed)

  • ¼ tsp Ground Ginger

  • ⅓ cup Water

  • 2½ tbsp Vegetable Oil

  • 1 Large Red Bell Pepper (diced)

  • 2 stalk Celery (thinly sliced)

  • ¼ tsp Salt

  • 3 clove Garlic (chopped)

  • 5 Scallions (white and green parts, thinly sliced)

  • ⅓ cup Whole Roasted Unsalted Peanuts Or Cashews (whole roasted unsalted)

Method

  • In a medium bowl, whisk together the soy sauce, sherry vinegar, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Set aside for 15 minutes.

  • Chop the bell pepper, celery, scallions, and garlic.

  • In another bowl, prepare the sauce by whisking together all the sauce ingredients together.

  • Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil. Add the bell pepper, celery, and salt. Cook, stirring frequently about 5 minutes.

  • Transfer the vegetables to a large bowl and set aside.

  • Add an additional 1/2 tablespoon of oil to the pan and set over high heat. Add the chicken and brown on one side, about 1-1/2 minutes.

  • Turn the chicken pieces and continue cooking for about 1-1/2 minutes more.

  • Transfer the chicken to the bowl with the peppers and celery.

  • Add another 1/2 tablespoon of oil to the pan and add the garlic and scallions.

  • Add the vegetables and chicken to the pan, along with the sauce.

  • Reduce the heat to low. Cook until the chicken and vegetables are warmed, and the sauce is thickened, about 30 seconds.

  • Stir in the nuts. Taste and adjust seasoning, if necessary

  • Serve with SunWhite Medium Grain Rice.

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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