Kung Pao Chicken with Jasmine Rice

A delicious meal featuring tender chicken breast cooked with vegetables in a flavorful sauce, served atop jasmine rice. Perfectly garnished with chili flakes for extra spice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring jasmine rice, 2 cups water, and 1/2 teaspoon salt (4 cups water and 1 teaspoon salt for 4 servings) to a boil in a medium pot. Stir, then reduce heat to medium-low and cover pot with lid. Simmer 16-18 minutes, until rice is tender and water has absorbed. Let rest, covered, 3 minutes.

Step 2

Trim ends from summer squash. Quarter lengthwise, then slice into quarter-moons, about 3/4 inch thick.

Step 3

Medium dice half the red bell pepper (whole red bell pepper for 4 servings) into pieces, about 3/4 inch each.

Step 4

Trim and thinly slice scallions, separating whites from greens.

Step 5

In a small bowl, combine the soy sauce, coconut aminos, and about half the chili flakes.

Step 6

Heat cooking oil in a large sauté pan over medium-high heat. Add chopped chicken breast, season with salt and pepper. Cook 4-6 minutes, or until fully cooked, stirring occasionally.

Step 7

Divide rice between plates. Top with kung pao chicken and garnish with scallion greens and remaining chili flakes.