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Kung Pao Chicken with Jasmine Rice & Snow Peas


Calories 550kcal, Fat 12.0g, Proteins 33.0g, Carbs 72.0g

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  • 10 • oz jasmine rice
  • 2 Tablespoons (1 oz) tamari
  • chili garlic sauce
  • 3 oz scallions
  • 1 lb snow peas
  • 1 lb boneless skinless chicken breasts
  • kosher salt
  • ground pepper
  • apple cider vinegar (or white wine vinegar)
  • sugar
  • all-purpose flour
  • neutral oil, such as vegetable


Adapted from


Step 1

1. Cook rice
Rinse rice in a fine-mesh sieve until the water runs clear. Add to a medium saucepan along with 2 cups water and 1 teaspoon salt. Bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Remove from heat. Cover to keep warm.

2. Make kung pao sauce
While the rice cooks, in a small bowl, combine all of the tamari, 1–3 chili garlic sauce packets (depending on your heat preferences), ¼ cup water, 2 tablespoons vinegar, and 4 teaspoons sugar, whisk until sugar dissolves.

3. Prep ingredients
Trim ends from scallions, then thinly slice. Trim ends from snow peas. Pat chicken dry. Season chicken with 1 teaspoon salt and a few grinds of pepper, then sprinkle with 2 teaspoons flour.

4. Stir-fry snap peas
Heat 1½ tablespoons oil in a large skillet over medium-high until shimmering. Add snow peas, ¼ cup of the scallions, and a pinch each of salt and pepper. Cook until crisp-tender and browned in spots, about 2 minutes. Transfer to a heatproof bowl. Cover to keep warm.

5. Cook chicken & serve
Heat 2 tablespoons oil in same skillet over medium-high. Add chicken; cook until browned, 2–3 minutes per side. Add kung pao sauce. Cook until sauce is thickened slightly, basting chicken with sauce, 1–2 minutes. Remove skillet from heat. Fluff rice with fork. Serve chicken and sauce with rice and snow peas. Garnish with remaining scallions. Enjoy!

6. Make it picky-eater proof
We like to mix up our veggies and chicken so everything benefits from the Kung Pao sauce, but picky eaters can have the snow peas served on the side or not at all!

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