Kung Pao Chicken with Rice

Ingredients

• 2 cupsLong-grain white rice, rinsed
• 600 gBoneless skinless chicken thighs, cut into 1-inch cubes
• 1 largeRed bell pepper, diced into 1-inch pieces
• 50 gUnsalted roasted peanuts
• 2 clovesGarlic, minced
• 1 inch pieceFresh ginger, grated
• 45 mlSoy sauce
• 30 mlRice vinegar
• 10 gGranulated sugar
• 15 gCornstarch
• 2 gRed pepper flakes
• 30 mlCanola oil
• 4 gSalt
• 2 gGround black pepper

Method

1. Rinse 360 g white rice under cold water until the water runs clear. Combine the rice with 720 ml water in a medium pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.⏱ 25 min timer in cook mode
2. While the rice cooks, cut the 600 g boneless skinless chicken thighs into 1-inch cubes. In a small bowl, whisk together 30 ml soy sauce, 30 ml rice vinegar, 10 g white sugar, 15 g cornstarch, and 60 ml cold water to create the sauce. Mince the 10 g garlic and grate the 10 g fresh ginger. Dice the 200 g red bell pepper into 1-inch pieces.
3. Heat 15 ml canola oil in a large skillet or wok over medium-high heat. Add the chicken cubes and season with 4 g salt and 2 g black pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate.⏱ 6 min timer in cook mode
4. Add the remaining 15 ml canola oil to the skillet. Add the minced garlic, grated ginger, and 2 g red pepper flakes. Stir-fry for 30 seconds until fragrant. Add the diced red bell pepper and stir-fry for 2-3 minutes until slightly tender-crisp.⏱ 3 min timer in cook mode
5. Return the cooked chicken to the skillet. Whisk the prepared sauce mixture again and pour into the skillet. Add 50 g roasted peanuts and the remaining 15 ml soy sauce. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.⏱ 2 min timer in cook mode
6. Serve the Kung Pao chicken immediately over the cooked white rice.