Kung Pao chicken stir fry is one of my favorite chinese meals, but to make it easier, we're using this one simple hack by using ground chicken instead and within a few minutes, you have a great stir fry for you and your family and guests! Hope you enjoy!
Ingredients:
2 lbs ground chicken
1 large red bell pepper, peeled and chopped
1/2 cup peanuts
6 green onion chopped
2 packages instant jasmine rice
6 chili arbols or as many as you want for heat
Sauce:
1 cup soy sauce
2 tbsp dark soy sauce
1 tbsp rice wine vinegar
1/4 cup honey
1 tbsp balsamic vinegar
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp cornstarch
Directions:
1. Preheat griddle to low. Mix the sauce ingredients and set aside. Chop green onion and red pepper and using the white part of onion add to griddle with the red pepper. Add some oil to the veggie's and mix well. Add some salt and pepper to veggie's .
2. Put down the jasmine rice on the other side of griddle. Break up and add some water. Cover and let ride. May need to turn off burner where rice is. Turn the middle two burners up to high. Add some oil to the middle of griddle and add some chili arbols and cook for about 30 seconds in the oil. Move to the side.
3. Add ground chicken to the chili arbol oil. Check rice, mix up and break up. Put cover back on and let ride. After a few minutes, flip chicken and start breaking up. Cook till done. When almost done, add vegetables and mix. Add chili arbols and mix well. Add 1/4 cup peanuts and mix. Add sauce and mix well.
4. To serve up, put rice on a platter followed by the chicken. Garnish with green part of the onion and some more peanuts (chop peanuts if desired).
