Kung Pao Chicken

Wear rubber gloves when handling chiles! Their heat, though excellent in this Chinese favorite, can transfer to your fingers and make wiping your eyes or nose a painful experience.
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kung pao chicken recipe

Nutritional Bonus: Kung pao isn't always served with rice, but by including the long-grain brown variety we call for here, the dish becomes an incredible source of manganese. In fact, a single serving provides over 100% of your daily recommended intake. This essential trace mineral supports healthy nerve function, helps with blood sugar balance and is critical for metabolism of carbohydrates and fat.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 cup long-grain brown rice
  • 3 tbsp low-sodium soy sauce, divided
  • 1 tsp aji mirin (Japanese rice wine)
  • 12 oz boneless, skinless chicken breasts, cut into 3/4-inch dice
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup Chinese black vinegar or balsamic vinegar
  • 4 1/4 tsp arrowroot
  • 1 tsp organic evaporated cane juice
  • 1 tsp toasted sesame oil
  • 1 tbsp peanut, safflower or sunflower oil
  • 6 to 10 small dried red chiles (preferably Szechuan chiles), halved crosswise and seeded
  • 2 tsp whole Szechuan peppercorns
  • 1 large red bell pepper, cut into
  • 3/4-inch dice
  • 6 scallions, white and light green parts only, cut into 3/4-inch pieces
  • 6 cloves garlic, thinly sliced
  • 1 1-inch piece fresh ginger, peeled and thinly sliced
  • 2 tbsp roasted unsalted peanuts

Preparation

  1. Prepare rice according to package directions.
  2. Meanwhile, in a medium bowl, combine 1 tbsp soy sauce and aji mirin. Stir in chicken and set aside at room temperature.
  3. In a small bowl, combine broth, vinegar, 2 tbsp water, arrowroot, cane juice, sesame oil and remaining 2 tbsp soy sauce. Set aside.
  4. When rice is about 10 minutes from being done, heat peanut oil in a large wok or skillet on high. Add chiles and peppercorns and cook, stirring almost constantly, until fragrant, about 1 minute. Add chicken mixture, spreading chicken in a single layer in wok, and cook undisturbed for 1 minute. Then stir chicken constantly for 1 minute.
  5. Add bell pepper, scallions, garlic and ginger and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in peanuts. Serve chicken mixture over rice, dividing evenly.

Nutrition Information

  • Serving Size: 1 cup chicken mixture and 3/4 cup rice
  • Calories: 410
  • Carbohydrate Content: 51 g
  • Cholesterol Content: 51 mg
  • Fat Content: 9 g
  • Fiber Content: 4 g
  • Protein Content: 27 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 372 mg
  • Sugar Content: 6 g
  • Polyunsaturated Fat Content: 51 g