Introduction
Dive into a flavor explosion with this Kung Pao Chicken paired with creamy Coconut Jasmine Rice! Spicy, sweet, and savory all dance together in this mouthwatering dish perfect for dinner tonight.
Detailed Ingredients with measures
- For the Kung Pao Chicken:
- 1 lb chicken breasts, cubed
- Salt and pepper to taste
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 6 dried red chili peppers
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 bell pepper, chopped
- 1/2 cup roasted peanuts
- 3 green onions, sliced
- For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- For the Coconut Jasmine Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Directions
1. Get started on the Coconut Jasmine Rice first. Combine the rice, coconut milk, water, and salt in a pot. Bring to a boil, then reduce heat, cover, and simmer until all the liquid is absorbed and the rice is fluffy. Easy breezy!
2. Time for Kung Pao flair! Toss those chicken cubes with a sprinkle of salt and pepper, soy sauce, and cornstarch in a bowl. Make sure they’re well-coated.
3. Heat the oil in a skillet over medium-high heat. Add those spicy dried red chili peppers and let them sizzle for a bit, then add the chicken. Cook until it’s golden brown and cooked through.
4. Toss in the garlic and ginger, stirring until your kitchen smells irresistibly delicious. Add bell pepper and stir-fry everything for another 2 minutes or so.
5. Up next, the star of the show: the sauce. Whisk the soy sauce, rice vinegar, hoisin sauce, sesame oil, and sugar till smooth. Pour it over the chicken, let it all simmer and soak up those mouthwatering flavors.
6. Throw in roasted peanuts and green onions just before serving to add a satisfying crunch.
7. Serve the savory Kung Pao Chicken over a bed of fluffy Coconut Jasmine Rice and enjoy the ultimate dinner experience!
Nutritional Information per serving:
Calories: 450 kcal, Carbs: 45g, Protein: 28g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 50mg, Sodium: 750mg.
Detailed Directions and Instructions
Step 1: Prepare Coconut Jasmine Rice
Combine the jasmine rice, coconut milk, water, and salt in a pot. Bring to a boil, then reduce heat, cover, and simmer until all the liquid is absorbed and the rice is fluffy.
Step 2: Coat Chicken
In a bowl, toss the cubed chicken breasts with a sprinkle of salt and pepper, soy sauce, and cornstarch until well-coated.
Step 3: Cook Chicken
Heat vegetable oil in a skillet over medium-high heat. Add the dried red chili peppers and let them sizzle for a moment, then add the coated chicken. Cook until golden brown and cooked through.
Step 4: Add Aromatics
Stir in the minced garlic and ginger, cooking until fragrant. Add the chopped bell pepper and stir-fry for an additional 2 minutes.
Step 5: Make the Sauce
In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, and sugar until smooth. Pour this sauce over the chicken in the skillet and let it simmer, allowing the flavors to meld.
Step 6: Finish with Peanuts and Green Onions
Just before serving, mix in the roasted peanuts and sliced green onions for added crunch.
Step 7: Serve
Plate the savory Kung Pao Chicken over a bed of fluffy Coconut Jasmine Rice and enjoy the meal.
Notes
Cooking Time
The total time to prepare and cook this dish is approximately 30-40 minutes.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Adjusting Spice Level
For less heat, you can reduce the number of dried red chili peppers or remove the seeds.
Serving Suggestions
This dish pairs well with steamed vegetables or a simple cucumber salad for added freshness.
Cook techniques
Preparing Coconut Jasmine Rice
To achieve a fluffy texture, rinse the jasmine rice under cold water to remove excess starch before cooking. Using coconut milk enhances flavor and provides creaminess.
Marinating Chicken
Tossing the chicken in soy sauce and cornstarch ensures the meat is tender and flavorful. Letting it sit for a few minutes allows the flavors to penetrate.
Searing the Chicken
Cooking over medium-high heat ensures a crispy exterior while keeping the chicken juicy inside. Searing helps develop depth in flavor.
Stir-Frying Techniques
Add the ingredients in stages according to their cooking times. Start with the dried chili peppers to infuse the oil, followed by chicken, and then aromatic ingredients like garlic and ginger.
Balancing Flavors in the Sauce
Whisk the sauce ingredients thoroughly to ensure all flavors meld together, and adjust sweetness, saltiness, or acidity to your preference.
Finishing Touches
Incorporating roasted peanuts and green onions just before serving adds texture and freshness, elevating the dish’s overall appeal.
FAQ
Can I use other proteins besides chicken?
Yes, you can substitute chicken with shrimp, tofu, or beef. Adjust cooking times accordingly depending on the protein used.
How spicy is this Kung Pao Chicken?
The spiciness can be adjusted by reducing or omitting the dried chili peppers based on your heat preference.
Is there a vegetarian version of this dish?
Absolutely! Use firm tofu and substitute mushrooms or additional bell peppers for the chicken.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Can I customize the vegetable additions?
Yes! Feel free to add vegetables like zucchini, broccoli, or snap peas as desired.
Conclusion
This Kung Pao Chicken with Coconut Jasmine Rice is a delightful combination of flavors that can be customized to fit your preferences. Enjoy this dish as a delicious and satisfying meal any night of the week.
