Szechuan-Glazed Kung Pao Chicken & Jasmine Rice

A high-protein, wok-inspired dish that balances bold heat with subtle sweetness. Tender chicken breast pieces are lightly velveted with cornstarch and seared in olive oil to lock in juiciness. The chicken is tossed alongside a vibrant medley of crisp red and green bell peppers, sweet red onions, and fresh green onions. Aromatics of minced garlic and freshly grated ginger build a deep, fragrant foundation.

Everything is coated in a rich glaze made from reduced-sodium soy sauce, tangy rice vinegar, savory hoisin, and a kick of chili garlic sauce, then finished with crunchy roasted peanuts for a classic textural contrast, served over a bed of fluffy rice.