Kung Pao Chicken
Easy week-night dish with just the right amount of heat. This Szechuan meal is a one-pan meal (other than the rice). Loaded with veggies, but room for plenty more.
Equipment
- cast iron pan or wok
- rice cooker
Ingredients
- 3 Tbsp Avacodo Oil
- 2 lb. boneless, skinless chicken thighs best but breasts work
- 4 each Scallions (chopped fine) chopped fine
- 1 Tbsp Ginger Fresh chopeed, ground bottled or freeze dried
- 2 Tbsp Szechuan Style Pepper Blend
- 2 Tbsp Roasted Red Pepper Thai Paste
- 1 tsp Garlic 2 cloves fresh, or use bottled
- 2 Tbsp Rice Vinegar
- 4 Tbsp Vegan Soy Sauce
- 1 small Water Melon Radish Sliced
- 4 tsp sugar
- 1 small Red Pepper Sliced
- 2 tsp Sweet Rice Flour
- 2 Tbsp Chopped Roasted Peanuts
- 6 Cups Cooked Jasmin Rice
Instructions
- Prep all your veggies: this dish cooks quick. Dice your red pepper, slice the radish and chop the green onion (save some green onion for garnish)
- Prior to cooking, season the Chicken with the Szechuan Pepper
- Heat 2/3 Avacado oil https://amzn.to/3ed2erM in a large cast iron pan or wok https://amzn.to/3ed2erM over high heat until sizzles with a little splash of water. Avacado has a high flash point, so can withstand the high heat. Add chicken, cook well on all sides to get a good brown, about 3-5 minutes on each side. Lower the heat, and remove the chicken (we will add back in shortly).
- Return pan to high heat; add remaining tablespoon of Avacado oil. Add most of scallions, red pepper, radish, ginger, Thai Sauce and garlic; stir-fry until fragrant, around 30 seconds to a minute.
- Return chicken to pan; stir to coat chicken. Stir in vinegar, soy sauce and rice flour
Notes
