Name: TotallyChefs
Address: 3311 N. Rankin St., Appleton, WI, 54911, US

Kung Pao Chicken

shared by Jennifer

1 cup long-grain brown rice
3 tbsp low-sodium soy sauce, divided
1 tsp aji mirin (Japanese rice wine)
12 oz boneless, skinless chicken breasts, cut into 3/4-inch dice
1/2 cup low-sodium chicken broth
1/4 cup Chinese black vinegar or balsamic vinegar
4 1/4 tsp arrowroot
1 tsp organic evaporated cane juice (or honey)
1 tsp toasted sesame oil
1 tbsp peanut, safflower or sunflower oil
6 to 10 small dried red chiles (preferably Szechuan chiles), halved crosswise and seeded
2 tsp whole Szechuan peppercorns
1 large red bell pepper, cut into
3/4-inch dice
6 scallions, white and light green parts only, cut into 3/4-inch pieces
6 cloves garlic, thinly sliced
1 1-inch piece fresh ginger, peeled and thinly sliced
2 tbsp roasted unsalted peanuts

Prepare rice according to package directions.
Meanwhile, in a medium bowl, combine 1 tbsp soy sauce and ahi miring or Japanese rice wine. Stir in chicken and set aside at room temperature.
In a small bowl, combine broth, vinegar, 2 tbsp water, arrowroot, cane juice, sesame oil and remaining 2 tbsp soy sauce. Set aside.
When rice is about 10 minutes from being done, heat peanut oil in a large wok or skillet on high. Add chiles and peppercorns and cook, stirring almost constantly, until fragrant, about 1 minute. Add chicken mixture, spreading chicken in a single layer in wok, and cook undisturbed for 1 minute. Then stir chicken constantly for 1 minute.
Add bell pepper, scallions, garlic and ginger and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in peanuts. Serve chicken mixture over rice, dividing evenly.

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