Clean kung pao chicken (modified from clean eating mag)

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Tme2change
Tme2change Posts: 185 Member
Although I didn't use any peanuts in mine I still think it turned out delicious :-)
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 (cornstarch) couldn’t find arrowroot
1 tsp organic evaporated cane juice (I used raw sugar)
1 tsp toasted sesame oil
1 tbsp peanut, safflower or sunflower oil ( I used grapeseed)
6 to 10 small dried red chiles (preferably Szechuan chiles), halved crosswise and seeded ( I used japones, that’s all I could find)
2 tsp whole Szechuan peppercorns (I used regular 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
3 carrots cut on the bias
3 stalks of celery chopped
8 oz of button mushrooms
2 tbsp roasted unsalted peanuts
Prepare rice according to package directions.
Meanwhile, in a medium bowl, combine 1 tbsp soy sauce and aji-mirin. 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. I ate my portion over tofu noodles.

Replies

  • Roll_Tide_Meg
    Roll_Tide_Meg Posts: 255 Member
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    Haha! Sounds good but wayyy too many ingredients for me. lol!
  • Tme2change
    Tme2change Posts: 185 Member
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    You can always adjust it....I tend to go overboard on the veggies just because we love them. Actual recipe only calls for scallions, garlic, ginger, bell pepper
  • aNewYear123
    aNewYear123 Posts: 279 Member
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    Sounds really good.
  • Tme2change
    Tme2change Posts: 185 Member
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    was really good, even got kudos from my co-workers when i had it for lunch :-) they thought it was take out