Nut-Free Kung Pao Chicken with Bell Peppers

Ingredients

• 1.5 lb Chicken breast
• 1 Red bell pepper
• 1 Green bell pepper
• 1 Yellow bell pepper
• 1/4 cup Sunflower seeds
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 1 tbsp Cornstarch
• 4 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Dried chili flakes
• 2 Scallions
• 2 tbsp Vegetable oil
• 4 cups Cooked rice

Instructions

1. 1Cut the 1.5 lb chicken breast into 1-inch pieces. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Stir until the chicken is evenly coated.
2. 2In a separate small bowl, whisk together the remaining 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, and 1/2 teaspoon of dried chili flakes. Set this sauce mixture aside.
3. 3Place a dry 10-inch skillet over medium heat. Add the 1/4 cup of sunflower seeds and toast for 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from the skillet and set aside.
4. 4Heat 2 tablespoons of vegetable oil in a wok or a large 12-inch skillet over medium-high heat (about 375°F or 190°C). Add the 4 cloves of minced garlic and 1 teaspoon of grated ginger. Stir-fry for about 30 seconds until they smell fragrant, being careful not to burn them.
5. 5Add the coated 1.5 lb chicken pieces to the hot wok or skillet. Stir-fry for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
6. 6Add the 1 red bell pepper, 1 green bell pepper, and 1 yellow bell pepper, all cut into 1-inch pieces, to the wok. Stir-fry with the chicken for 2-3 minutes, until the peppers are slightly softened but still have a slight crispness.
7. 7Pour the prepared sauce mixture over the chicken and bell peppers in the wok. Stir and cook for 1-2 minutes, until the sauce bubbles and thickens enough to coat the ingredients.
8. 8Stir in the toasted 1/4 cup of sunflower seeds and the 2 chopped scallions. Cook for another 30 seconds to combine.
9. 9Serve the Nut-Free Kung Pao Chicken immediately over the 4 cups of cooked rice.

Substitutions

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