KUNG PAO CHICKEN WITH JASMINE RICE & SNOW PEAS RECIPE

Steps:

• 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!