Kung Pao Chicken

12 mins
Serves 4
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Directions

  1. 1Sauté bell peppers and onions
  2. 2Sauté bell peppers and onions
  3. 3Sauté bell peppers and onions
  4. 4Chop the sous vide chicken and add to pan
  5. 5Chop the sous vide chicken and add to pan
  6. 6Chop the sous vide chicken and add to pan
  7. 7Microwave rice for 3 minutes
  8. 8Microwave rice for 3 minutes
  9. 9Microwave rice for 3 minutes
  10. 10In a bowl whisk together soy sauce, siracha, garlic, and Thai chili sauce
  11. 11In a bowl whisk together soy sauce, siracha, garlic, and Thai chili sauce
  12. 12In a bowl whisk together soy sauce, siracha, garlic, and Thai chili sauce
  13. 13Pour the kung pao sauce to the pan and bring to boil. Then simmer for 5-7 minutes
  14. 14Pour the kung pao sauce to the pan and bring to boil. Then simmer for 5-7 minutes
  15. 15Pour the kung pao sauce to the pan and bring to boil. Then simmer for 5-7 minutes
  16. 16Separate into 4 containers
  17. 17Separate into 4 containers
  18. 18Separate into 4 containers

Ingredients

  • 1 bell pepper
  • 1 bell pepper
  • 1 bell pepper
  • 1 sweet onion
  • 1 sweet onion
  • 1 sweet onion
  • 2 bags bags frozen jasmine rice
  • 2 bags bags frozen jasmine rice
  • 2 bags bags frozen jasmine rice
  • 24 oz sous chicken thigh
  • 24 oz sous chicken thigh
  • 24 oz sous chicken thigh
  • 1 tbsp Thai chili sauce
  • 1 tbsp Thai chili sauce
  • 1 tbsp Thai chili sauce
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp jar garlic
  • 1 tbsp jar garlic
  • 1 tbsp jar garlic

Equipment

frying panknifecutting boardmicrowavemeasuring cupwhiskfour containers