Name: "Kung Pao" Chicken with Broccoli, Celery, Bell Pepper, Peanuts & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 3 sticks celery; 1.36 kg chicken thighs, boneless skinless; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ jalapeño peppers; 1 ½ cups jasmine rice; ⅓ cup peanuts, roasted unsalted; 3 red bell peppers; black pepper; brown sugar; chili-garlic sauce; cornstarch; rice vinegar; salt; soy sauce; toasted sesame oil

"Kung Pao" Chicken with Broccoli, Celery, Bell Pepper, Peanuts & Rice"Kung Pao" Chicken with Broccoli, Celery, Bell Pepper, Peanuts & Rice — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 crowns broccoli

3 sticks celery

1.36 kg chicken thighs, boneless skinless

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ jalapeño peppers

1 ½ cups jasmine rice

⅓ cup peanuts, roasted unsalted

3 red bell peppers

black pepper

brown sugar

chili-garlic sauce

cornstarch

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Place in a large bowl.

Trim, seed, and medium dice bell peppers. Trim and slice celery into ½-inch thick pieces; add both to the bowl with the broccoli.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Medium dice chicken and place in another large bowl. Sprinkle with cornstarch, salt, and pepper; toss to coat.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken to the pot and stir-fry until golden brown and just cooked through, 4-5 minutes. Transfer to a plate.

Return pot to medium-high heat and add more oil, swirling to coat the bottom. Add veggies and cook, stirring occasionally, until crisp-tender, 5-6 minutes. (Reserve bowl for next step.)

Meanwhile, using a clean cutting board, peel and mince or grate ginger; place in the reserved bowl.

Add cold water, vinegar, soy sauce, chili-garlic sauce, additional cornstarch, and sugar to the bowl with the ginger; whisk to combine the sauce.

Add cooked chicken and sauce to the pot with the veggies. Bring sauce to a boil and cook, stirring frequently, until it thickens, 1-2 minutes. Remove from heat.

Trim green onions and cut crosswise into ¼-inch pieces; add to the pot along with the peanuts and stir to combine.

To serve, divide rice and stir-fry between bowls. Enjoy!

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