"Kung Pao" Chicken with Broccoli, Celery, Bell Pepper, Peanuts & Rice

Ingredients

• Broccoli

  Raw

  300g

• Celery

  Raw

  300g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  1.36kg

• Ginger root

  Raw

  300g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  100g

• Jalapeno peppers

  Raw

  150g

• Rice

  Brown, Instant - Safeway

  1 ½ cup dry or 300g

• Peanuts

  All types, raw

  ⅓ cup or 49g

• Red bell pepper

  Sweet, raw

  3 medium or 357g

• Pepper

  Spices, black

  1 dash or 0.1g

• Brown sugar

  100g

• Chili

  No beans, canned entree

  100g

• Cornstarch

  100g

• Rice wine vinegar

  100g

• Salt

  Table

  1 dash or 0.4g

• Soy sauce

  Regular sodium, Shoyu

  100g

• Sesame oil

  Salad or cooking

  100g

Directions

1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.
2. Meanwhile, wash and dry the fresh produce.
3. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
4. Separate broccoli into bite-sized florets and cut stems into smaller pieces. Place in a large bowl.
5. Trim, seed, and medium dice bell peppers. Trim and slice celery into 1/2-inch thick pieces; add both to the bowl with the broccoli.
6. Quarter jalapeno peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful, with jalapenos, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
7. Medium dice chicken and place in another large bowl. Sprinkle with cornstarch, salt, and pepper; toss to coat.
8. Preheat a large pot over medium-high heat.
9. Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken to the pot and stir-fry until golden brown and just cooked through, 4-5 minutes. Transfer to a plate.
10. Return pot to medium-high heat and add more oil, swirling to coat the bottom. Add veggies and cook, stirring occasionally, until crisp-tender, 5-6 minutes. (Reserve bowl for next step.)
11. Meanwhile, using a clean cutting board, peel and mince or grate ginger; place in the reserved bowl.
12. Add cold water, vinegar, soy sauce, chili-garlic sauce, additional cornstarch, and sugar to the bowl with the ginger; whisk to combine the sauce.
13. Add cooked chicken and sauce to the pot with the veggies. Bring sauce to a boil and cook, stirring frequently, until it thickens, 1-2 minutes. Remove from heat.
14. To serve, divide rice and stir-fry between bowls. Enjoy!
15. Trim green onions and cut crosswise into 1/4-inch pieces; add to the pot along with the peanuts and stir to combine.
16. Recipe by: Mealime (source: https://r.mealime.com/14501)

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