Chinese · Dinner
Kung Pao Chicken Rice Bowl
Diced chicken breast wok-seared with dried chilies, Sichuan peppercorns, and roasted peanuts in a tangy soy-vinegar sauce, tossed with scallion and garlic, and served over steamed white rice. A savory-sour-spicy stir-fry built on quick high-heat cooking and a glossy, cornstarch-thickened glaze.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
613Calories
48.2gProtein
26.8gFat
45.4gCarbs
8.1gSugar
4.2gFiber
1689mgSodium
135mgChol
4.9gSat Fat
784mgPotassium
56mgCalcium
3.1mgIron
0.4mcgVitamin B12
14mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice the chicken breast into 3/4-inch cubes. Toss with cornstarch, soy sauce, and shaoxing wine; marinate at room temperature for 10 minutes until tacky.
2
Heat the peanut oil in a wok over medium heat. Add dried chilies and Sichuan peppercorns; toast for 30 seconds until the chilies darken and the oil smells numbing and sharp.
3
Turn heat to high and add the marinated chicken in a single layer. Sear for 2 to 3 minutes until the outside turns opaque white with light browning at edges.
4
Push the chicken to one side. Mince the garlic and ginger; add to the wok and sauté for 30 seconds until fragrant and garlic turns golden.
5
Add scallions, peanuts, remaining soy sauce, vinegar, and sugar; toss over high heat for 1 minute until scallions brighten and sauce glazes the chicken.
6
Plate
Spoon steamed rice into a bowl and top with the kung pao chicken. Pour the cornstarch slurry over high heat, stirring for 30 seconds until glossy, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp shaoxing wine
- 1212 dried chilies
- 1 tsp1 tsp sichuan peppercorns
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp red-wine-vinegar
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp cornstarch mixed with 1 tbsp water
- 4 tbsp4 tbsp peanut-oil
- 1 1/2 cup270g white-rice-cooked
