Kung Pao Chicken with Sweet Szechuan Sauce, Peanuts & Jasmine Ri

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Step 1

In sm. pot, combine rice, ¾C water, & pinch of salt. Boil, cover, & reduce to a low simmer. Cook (15-18 min.) until rice is tender. • Keep covered off heat until ready to serve.

Step 2

In sm. bowl, whisk together sweet soy glaze, vinegar, Szechuan paste, 2t cornstarch, 2t sugar, and ¾C water.

Step 3

Heat lg., dry pan over med.-high. Add peanuts; cook (2-4 min.), stirring often, until golden brown & toasted. Transfer to another sm. bowl; set aside. • Heat drizzle of oil in same pan over med.-high. Add bell pepper; season with salt & pepper. Cook (4-5 min.), stirring, until browned and just tender. • Add scallions; cook (1-2 min. longer) until softened. • Transfer to a third sm. bowl; set aside.

Step 4

Meanwhile, pat chicken dry with paper towels. Place in med. bowl; season with salt & pepper. Toss with remaining cornstarch until thoroughly coated. • Heat drizzle of oil in pan used for veggies over med.-high. Add chicken in single layer; cook (3-4 min.), without stirring, until browned. • Stir & continue cooking (1-2 min. longer) until chicken is cooked through.

Step 5

Return veggies to pan with chicken. Add garlic and cook (30 sec.) until fragrant. • Add sweet Szechuan sauce; cook (1-2 min. longer), stirring, until sauce has thickened. • Remove pan from heat. Stir in peanuts, 1T butter, & chili flakes. (If sauce is too thick, add a splash of water.)

Step 6

Fluff rice with fork; stir in 1T butter & season with salt. • Divide rice between bowls; mound kung pao chicken to side. Garnish chicken with any remaining chili flakes & serve.