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 ½ 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, or until rice is tender and water has absorbed. Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork.

Step 2

Trim ends from summer squash. Quarter lengthwise. Lay flat and slice across into quarter-moons, about ¼ inch thick. Medium dice half the red bell pepper* (whole red bell pepper for 4 servings) into pieces, about ½ inch each. Trim and thinly slice scallions, separating whites from greens.

Step 3

Place ⅓ cup water, rice wine vinegar, cornstarch, chicken stock concentrates, gluten-free tamari sauce, coconut aminos, about half the chili flakes*, and 1 teaspoon sugar in a small bowl (for 4 servings, use ⅔ cup water, 2 teaspoons sugar, and a medium bowl). Stir to combine.

Step 4

Heat a drizzle of cooking oil in a large sauté pan over medium-high heat. Add chicken to hot pan. Season with salt and pepper. Cook 4-6 minutes, or until fully cooked, stirring occasionally. Transfer chicken to a plate.

Step 5

Heat a drizzle of cooking oil in pan used for chicken over medium-high heat. Add squash, bell pepper, scallion whites, and roasted peanuts to hot pan. Season with salt and a pinch of pepper. Cook 4-5 minutes, or until squash is tender, stirring occasionally.

Step 6

Add sauce to pan with veggies. Stir to combine. Cook 1-2 minutes, or until warmed through, stirring occasionally. Transfer chicken to pan. Stir to coat. Remove from heat. Season with salt and pepper to taste.

Step 7

Divide rice between plates. Top with kung pao chicken. Garnish with scallion greens and remaining chili flakes as desired. Enjoy!