Kung Pao Chicken (Sunflower Seed Butter)

Ingredients

• 1.5 lb Chicken breast
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 6 whole Dried red chili peppers
• 4 cloves Garlic
• 1 inch Ginger
• 3 stalks Scallions
• 3 tbsp Sunflower seed butter
• 1 tbsp Honey
• 4 cups Cooked white rice

Instructions

1. 1Cut the 1.5 lb chicken breast into 1-inch cubes. In a medium bowl, combine the chicken with 3 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp cornstarch. Stir to coat the chicken evenly and let it marinate for 15 minutes.
2. 2Place a wok or a large skillet over medium-high heat. Add 2 tbsp vegetable oil to the wok and heat until it shimmers, about 350°F (175°C).
3. 3Carefully add the 6 whole dried red chili peppers, 4 cloves of minced garlic, and 1 inch of grated ginger to the hot oil. Stir-fry for 30 seconds until the garlic and ginger are fragrant and the chili peppers begin to darken slightly. Do not let them burn.
4. 4Add the marinated chicken to the wok. Stir-fry the chicken for 5-7 minutes, or until it is browned on all sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. 5Reduce the heat to medium-low. Stir in the 3 tbsp sunflower seed butter and 1 tbsp honey until they are well combined with the chicken and sauce. Cook for 1 minute, stirring constantly, until the sauce is smooth and slightly thickened.
6. 6Add the 3 chopped scallions to the wok. Stir everything together for another minute until the scallions are slightly softened.
7. 7Serve the Kung Pao Chicken hot over the 4 cups of cooked white rice.

Substitutions

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