Dairy-Free Kung Pao Chicken with Brown Rice

Ingredients

• 1.5 lb Chicken breast
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 6-8 Dried red chilies
• 4 cloves Garlic
• 1 inch Ginger
• 3 Scallions
• 1 Bell pepper
• 2 stalks Celery
• 1.5 cups Brown rice
• 1/2 cup Chicken broth
• 2 tbsp Hoisin sauce
• 1 tsp Sugar
• 1 tsp Sesame oil

Instructions

1. 1Combine the 1.5 cups of brown rice with 3 cups of water in a medium saucepan. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 40-45 minutes, or until all the water is absorbed and the rice is tender. Remove the saucepan from the heat and let the rice rest, still covered, for 5-10 minutes. Fluff the cooked rice gently with a fork before serving.
2. 2Cut the 1.5 lb of chicken breast into 1-inch cubes. In a medium mixing bowl, combine the chicken cubes with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Stir thoroughly until the chicken is evenly coated. Set aside to marinate for 15 minutes.
3. 3Prepare the vegetables and aromatics: Mince the 4 cloves of garlic. Grate the 1 inch of ginger. Thinly slice the 3 scallions, separating the white parts from the green parts into two small bowls. Cut the 1 bell pepper into 1-inch pieces. Slice the 2 stalks of celery into 1/2-inch pieces. Keep all prepared ingredients separate.
4. 4Heat a large wok or a 12-inch skillet over high heat (e.g., 400-450°F / 200-230°C, or until a drop of water evaporates instantly). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering and appears to ripple, add the 6-8 dried red chilies, the minced 4 cloves of garlic, and the grated 1 inch of ginger. Stir-fry constantly for 30-60 seconds, until the aromatics are fragrant and the chilies have darkened slightly, being careful not to burn the garlic.
5. 5Add the marinated 1.5 lb of chicken breast cubes to the hot wok. Stir-fry for 5-7 minutes, turning the pieces frequently, until the chicken is browned on all sides and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the wok and set it aside in a clean bowl.
6. 6Add the 1 bell pepper pieces and the 2 stalks of celery slices to the same wok. Stir-fry for 2-3 minutes, until the vegetables are crisp-tender and slightly brightened in color.
7. 7In a small bowl, whisk together the 1/2 cup of chicken broth, 2 tablespoons of hoisin sauce, 1 teaspoon of sugar, the remaining 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 teaspoon of sesame oil until well combined. Return the cooked 1.5 lb of chicken breast to the wok with the vegetables. Pour the prepared sauce mixture over the chicken and vegetables.
8. 8Cook, stirring constantly, for 1-2 minutes, until the sauce has thickened and coats the chicken and vegetables, appearing glossy. Stir in the white parts of the 3 scallions.
9. 9Serve the Dairy-Free Kung Pao Chicken immediately over the cooked 1.5 cups of brown rice. Garnish each serving with the green parts of the 3 scallions.

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