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Kung Pao Chicken

Jill Silverman Hough
  • 0 minutes
  • Serves 4

INGREDIENTS

12 oz

Chicken breasts, boneless skinless

6 cloves

Garlic

1

1-inch piece Ginger, fresh

1 tbsp

Peanut

2 tbsp

Peanuts, roasted unsalted

1

Red bell pepper, large

6

Red chiles, small dried

6

Scallions

1/2 cup

Chicken broth, low-sodium

1 tsp

Aji mirin

1/4 cup

Chinese black vinegar or balsamic vinegar

3 tbsp

Soy sauce, low-sodium

1 cup

Brown rice, long-grain

4 1/4 tsp

Arrowroot

1 tsp

Cane juice, organic

2 tsp

Szechuan peppercorns, whole

1 tsp

Sesame oil, toasted

3/4-inch dice