Kung Pao Chicken with Pan Seared Cauliflower

Seared chicken breasts and cauliflower tossed with garlic, ginger, green onions, dried chiles and roasted peanuts served with aromatic brown basmati rice.

Difficulty: Medium

Time: 30-35 minutes

This dish is Gluten-Free

Calories: 602 Fat: 11g Carbs: 81 Protein: 45g

Kung Pao chicken has to be an all time favorite when it comes to Chinese take-out. Wok-seared, diced chicken along with ginger, garlic, and Sichuan chilies tossed with crunchy peanuts. We throw in a twist by adding seared cauliflower. Our Kung Pao chicken is served on a bed of brown basmati rice which compliments the earthy, nutty flavors of the sauce.

Ingredients

Kung pao sauce

Dried chiles

Roasted peanuts

Shallot

Garlic

Cauliflower

Ginger

Brown basmati rice

Green Onions

Bias slice Cutting or slicing on a diagonal angle

Floret literally a small flower, but usually refers to the individual true flowers clustered within

Stir-Fry To fry something over high heat quickly (with little oil) while stirring constantly.

Large sauté pan or wok

Small pot with lid

Step 1: COOK THE RICE

Heat 1 Tbsp. oil in a medium pot over medium high heat. Add basmati rice and stir to coat with oil. Cook for 3-4 minutes, toasting the rice. Add 1 1/4 cups of water, bring to a boil then reduce to a simmer and cover. Cook for 15-20 minutes until the rice is soft and water has been absorbed.

Step 2: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Peel and dice shallot. Remove root from spring onions and bias slice. Peel and grate ginger. Cut cauliflower into small florets. Rough chop peanuts. Rinse the chicken and pat dry. Dice chicken breasts into 1" cubes.

Step 3: TOAST THE PEANUTS

Add peanuts and chilies to the hot pan. Stir-fry until golden brown, remove. If you like spicier food, break the chiles in half before adding to the pan.

Step 4: SEAR THE CHICKEN

Heat a wok or large skillet on medium high heat. Add 1 Tbsp. of oil and heat. Add chicken and sear on all sides until golden. Remove chicken from the pan and set aside. *Note: Chicken is not fully cooked at this point. Add shallot, garlic and cauliflower. Cook for 1 minute.

Step 5: FINISH KUNG PAO

Place Kung Pao sauce in the hot pan. Add peanuts and chilies and stir fry for 3-4 minutes. Add ginger and green onions. Toss all together and remove from heat.

Step 6: PLATE YOUR DISH

Divide the rice between two bowls. Top with Kung Pao making sure to get plenty of sauce.