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Kung Pao Chicken with Coconut Jasmine Rice

Kung Pao Chicken with Coconut Jasmine Rice
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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.

Ingredients

Scale

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

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.

Find it online: https://www.chyachya.com/kung-pao-chicken-with-coconut-jasmine-rice/