Kung Pao Chicken
with Sweet Szechuan Sauce, Peanuts & Jasmine Rice
Kung Pao Chicken
Tender chicken is coated in a sweet Szechuan-style sauce, then finished with crunchy peanuts and served over fragrant jasmine rice for a bold, savory-sweet meal.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 10 ounce Chicken Breast Strips
- 1 teaspoon Chili Flakes
- 1 tablespoon Cornstarch
- 1 clove Garlic
- ½ cup Jasmine Rice
- 1 ounce Peanuts
- 5 teaspoon Rice Wine Vinegar
- 2 unit Scallions
- 4 tablespoon Sweet Soy Glaze
- 2 tablespoon Szechuan Paste
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
- 2.5 teaspoon Sugar
Asian
PDF
DifficultyEasy
Prep Time5m
Total Time30m
Calories730
Protein35g
Carbs77g
Fat32g
Tags:
Protein SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🥜Peanuts🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For a peanut-free version, swap the peanuts for roasted sunflower seeds or leave them out and add extra crunch with sesame-free toppings. For gluten-free needs, use tamari or coconut aminos in place of any soy-based glaze and check the Szechuan paste for wheat.
What to serve with it
Serve with extra steamed jasmine rice or a side of simple sautéed greens to balance the spicy, sweet sauce. A crisp cucumber salad or chilled pickled vegetables also add fresh contrast and help cut the heat.
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