Kung Pao Chicken

Servings: 4 | Serving size: 4 ounces chicken with vegetables and rice

Cooking Time: 60 Minutes

This recipe can easiliy be multiplied and makes great leftovers.

Ingredients

• 16 ounces boneless, skinless chicken thighs (cut into 1 inch cubes)
• 1 Tbsp. low-sodium soy sauce
• 1 Tbsp. sake or sweet white wine
• 1 Tbsp. rice vinegar
• 2 tsp. honey
• 1 Tbsp. cornstarch
• 4 cups water
• 1 cup brown rice
• 1 Tbsp. sesame oil
• 2 cloves garlic (minced)
• 2 Tbsp. ginger root (peeled and minced)
• 1 small red chili pepper or jalapeno (seeded and minced)
• 8 large green onions (sliced crosswise)
• 2 Tbsp. rice vinegar
• 5 tsp. reduced sodium soy or tamari sauce
• 3/4 cup no salt added vegetable stock
• 1 large red bell pepper (thinly sliced)
• 1/2 cup dry roasted peanuts (chopped coarsely)

Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil and cornstarch in a bowl and stir until well blended.

Add the chicken breast cubes and toss until coated. Place the bowl in the refrigerator.

While the chicken is marinating place the water in a medium sauce pan over high heat.

When the water boils, stir in the rice.

Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

After cutting the green onions separate the white and green part.

When the rice is done place a large skillet or wok over high heat.

Add the sesame oil and heat for a few moments.

Reduce the heat to medium and add the ginger, chili pepper and the white part of the green onions. Cook for about one minute.

Add the chicken and cook for about 5 minutes until browned on the outside.

Add the rice vinegar and soy sauce with the red bell pepper.

Cook the chicken tossing frequently.

When the chicken is nearly done fold in the green part of the green onion.

Serve over the rice and top with the peanuts.