Kung Pao Chicken with House Rice

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  • Level: Intermediate
  • Total: 2 hr 10 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

1 tablespoon grapeseed oil, plus more as needed

1 pound organic boneless skinless chicken thighs, cut into 1-inch pieces

Kosher salt and pepper

1 cup baby carrots, sliced into 1/3-inch rounds

4 ribs celery, cut into 1/2-inch dice

1 bunch scallions, thinly sliced

1/2 cup toasted pepitas

1/2 cup Kung Pao Sauce (recipe follows)

2 tablespoons unsalted butter

House rice, for serving (recipe follows)

Toasted sesame seeds, for garnish

Kung Pao Master Sauce

1 1/2 teaspoons toasted sesame oil

3 whole dried chiles

1 clove garlic, smashed

1 1/2 cups tamari

1/2 cup water

2 tablespoons rice vinegar

1 1/2 tablespoons honey

1 1/2 teaspoons minced ginger

1 1/2 teaspoons minced garlic

House Rice

2 cups brown rice

2 cups white rice

Directions

  1. In a wok, add the grapeseed oil and chicken. Season with salt and pepper. Saute until the chicken is browned but not cooked fully through, 3 to 5 minutes. Remove and set aside.
  2. Add the carrots, celery and scallions. Saute 1 to 2 minutes to cook through. Add the chicken back, along with the pepitas and 1/2 cup of the Kung Pao Sauce. Add the butter and toss.
  3. To plate, mount 3 cups House Rice in a bowl and invert onto a serving platter. Spoon the chicken on top and garnish with the sesame seeds. Enjoy while hot. 

Kung Pao Master Sauce

Yield: 1 quart
  1. In a wok, sweat the chiles and crushed garlic in the oil until brown, not burned. Add the tamari, water, rice vinegar, honey, ginger and minced garlic and bring to a simmer. Allow the liquid to reduce by a third, to about 1 1/3 cups, about 10 minutes.
  2. Remove from the heat, cool and place in an airtight container. If you are ready to use, continue with the rest of the recipe. If you are making another time, cool the sauce and store in the refrigerator. 

House Rice

Yield: 4 cups
  1. Rinse the brown rice and soak it in fresh cold water to cover for 1 hour. Drain and transfer the rice to a medium saucepan. Add the white rice to the saucepan with the brown rice. Top the rice with water, stir and drain. Repeat. The water will be pretty clear.
  2. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Or, add water until the first line on your index finger (in case your hand does not fit into the saucepan). Cover and boil over medium-high heat for 20 minutes. Lower the heat to medium and simmer for 15 to 20 minutes.
  3. Turn off the heat and let the rice stand, covered, to plump, for 10 minutes. Stir gently and serve. 
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