Kung Pao Chicken

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing) to the pot. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, cut open the package of chicken (b) and place on a plate lined with paper towel. Let the chicken sit for 1-2 minutes to drain any excess moisture, then discard the paper towel. Season the chicken with a pinch of salt and pepper. Pour the corn starch (c) over the chicken. Use your hands or tongs to turn the pieces of chicken over a few times in the starch until it is thoroughly coated.
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the chicken to the pan. Cook for 90 seconds without stirring. After 90 seconds, gently stir to turn the pieces of chicken over, and then cook for 2 minutes, stirring occasionally.
5. When the chicken has cooked for 2 minutes, add the red pepper and broccoli (d) to the pan. Season with a pinch of salt and pepper. Saute for 2-3 minutes.
6. After 2-3 minutes, pour the kung pao sauce (e) over the chicken and vegetables. Use a wooden spoon to coat everything with sauce. Turn the heat off but keep the pan on the burner. Let the chicken and vegetables rest in the pan for 1 minute.
7. At this point, the rice should be ready. Gently stir and fluff with a fork.
8. Spoon the jasmine rice on to your serving plates. Add the chicken and vegetables on top of the rice. Sprinkle chopped peanuts (f) over the dish.