Friday, September 9, 2011

Kung Pao Chicken

1 cup uncooked short grain brown rice (or your rice preference)
3 tbsp. naturally fermented soy sauce, divided, like this one
1-2 tsp. white wine (pick one you like to drink)
3 boneless chicken thighs, cut into bite-sized pieces
1/2 cup chicken or turkey stock, make your own
1/8 cup rice vinegar and 1/8 cup balsamic vinegar to make 1/4 cup
4 1/2 tsp. arrowroot powder, like this one
1 tbsp. plus 1 tsp. sesame oil, like this one
1 tsp. hot chili oil, you can make your own
1 large bell pepper, diced
1/2 medium onion diced
4 cloves garlic, minced
a 1-inch piece of ginger, peeled and minced
3 tbsp. chopped (soaked & dried) cashews

How To:
1. Make Rice, Marinade, and Sauce: Prepare rice. In the meantime, combine 1 tbsp. soy sauce and white cooking wine with the chicken and set aside at room temperature. In another bowl, combine broth, vinegar, 2 tbsp. water, arrowroot, sesame oil, and remaining 2 tbsp. soy sauce. Set aside at room temperature.

2. Cook Chicken & Combine: When rice is about 10 minutes from being done, heat sesame oil and add chicken. Cook until done. Add bell pepper, onion, garlic, and ginger and cook, stirring frequently until bell pepper begins to soften--2 to 3 minutes. Add broth-vinegar mixture and stir until sauce thickens, just a few minutes. Add cashews on top and serve over rice.

Comments: This is a really delicious dish. You can add more hot chili oil and even chili peppers if you like a spicier dish. However, with a six-year old in mind, I try to keep the heat level low. He thought it was a little spicy but still ate three helpings when I made it for dinner tonight, and he hates chicken. Ha!!

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