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Kung Pao Chicken

with Rice, Broccoli & Peanuts

35 MIN

2 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

This take on the classic Sichuan dish highlights fresh bird’s eye chile—a petite variety known for its potent heat—sautéed with our chicken to help deliver the thrillingly spicy flavor the dish is known for. It’s perfectly tempered by traditional pairings of crunchy peanuts and fluffy white rice.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Long Grain White Rice
½ lb Broccoli
2 Tbsps Soy Sauce
1 Tbsp Seasoned Black Vinegar
1 Tbsp Sesame Oil
1 Tbsp Light Brown Sugar
2 tsps Cornstarch
2 Scallions
3 Tbsps Roasted Peanuts
1 Tbsp Sherry Vinegar
2 Tbsps Hoisin Sauce
1 Bird's Eye Chile Pepper

step-by-step

instructions

Cook Along

1 Marinate the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a medium bowl, combine the sherry vinegar, cornstarch, and half the soy sauce; stir until the cornstarch is dissolved. Add the seasoned chicken; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

3 Prepare the remaining ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, discard the ribs and seeds). Thoroughly wash your hands immediately after handling. In a bowl, combine the black vinegar, hoisin sauce, sesame oil, sugar, remaining soy sauce, 2 tablespoons of water, and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be.

4 Cook the broccoli

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

5 Cook the chicken & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the marinated chicken (including any liquid) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked broccoli and cooked chicken (including any sauce from the pan). Garnish with the peanuts and sliced green tops of the scallions. Enjoy!