Kung Pao Chicken with Sautéed Snow Peas & Sweet Peppers

Kung Pao Chicken

with Sautéed Snow Peas & Sweet Peppers

20 MIN
2 Servings
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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 and vegetables 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
    610 Cals (est.)
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fresh
ingredients
Kung Pao Chicken with Sautéed Snow Peas & Sweet Peppers
Title

Kung Pao Chicken

Cook the rice:
1 Cook the rice:

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, 12 to 14 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. 

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Cut off and discard the stem of the chile pepper; halve lengthwise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling. In a bowl, combine the cumin-Sichuan sauce, soy sauce, mirin, and vinegar. 

Prepare the ingredients & make the sauce:
Brown the chicken:
3 Brown the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

4 Finish & serve your dish:

To the pan, add the snow peas, quartered sweet peppers, sliced white bottoms of the scallions, and halved chile pepper; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully remove and discard the chile pepper. Serve the cooked rice topped with the finished chicken, vegetables, and sauce. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Finish & serve your dish:
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