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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.
- Prepare rice according to package directions.
- Meanwhile, in a medium bowl, combine 1 tbsp soy sauce and aji mirin. Stir in chicken and set aside at room temperature.
- In a small bowl, combine broth, vinegar, 2 tbsp water, arrowroot, cane juice, sesame oil and remaining 2 tbsp soy sauce. Set aside.
- 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.
- 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.
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 51 g