Chinese · Dinner
Kung Pao Chicken Rice Bowl
Stir-fried chicken breast and pan-seared egg tossed with peanuts, dried chilies, and a soy-vinegar-chili glaze over jasmine rice, with black beans for added protein and fiber. Sichuan peppercorn and garlic-ginger aromatics deliver the classic sweet-hot, numbing kung pao character.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.4gProtein
25.8gFat
38.6gCarbs
11.8gSugar
6.1gFiber
1980mgSodium
338mgChol
4.9gSat Fat
900mgPotassium
95mgCalcium
4.8mgIron
0.9mcgVitamin B12
12mgVitamin C
Goes well with
Crisp lager or pilsner beer
local
Chinese black tea (Pu-erh or Keemun)
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cube the chicken breast and toss with 1 tsp cornstarch and a splash of soy sauce; let marinate 10 minutes.
2
Whisk the remaining soy sauce, rice vinegar, sugar, sesame oil, and 1 tsp cornstarch together; set aside.
3
Fry
Heat peanut oil in a wok over high heat until shimmering, then fry the egg 2 minutes until whites set and edges turn golden; remove to plate.
4
Sear
Add marinated chicken to the wok over high heat in a single layer and cook 3-4 minutes, turning once, until opaque and lightly browned.
5
Bloom
Push chicken aside, add dried chili and Sichuan peppercorn to the wok, and toast 30 seconds until fragrant.
6
Sauté
Stir in minced garlic and ginger, cook 30 seconds until fragrant, then pour in sauce and add black beans and scallion.
7
Toss
Cook everything over high heat 1 minute, stirring constantly, until sauce thickens and coats the chicken glossily.
8
Plate
Spoon rice into a bowl, top with kung pao chicken mixture, scatter peanuts over, slide fried egg on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g chicken breast
- 22 large eggs
- 1/2 cup90g cooked black beans
- 1 cup180g cooked jasmine rice
- 4 tbsp60ml soy sauce
- 2 tbsp30ml rice vinegar
- 4 tsp4 tsp cornstarch
- 2 tbsp26g sugar-white
- 4 tsp20ml sesame oil
- 2 tbsp28g peanut-oil
- 12-16 dried chili
- 1 tsp1 tsp sichuan peppercorn
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallion
- 4 tbsp56g roasted peanut, unsalted
