Kung Pao Inspired Chicken

Ingredients

• 1 cup rice
• 2 cups water
• ¹⁄₂ cup Ramen Broth, prepared
• 2 tsp Ramen Broth Mix
• 1 ¹⁄₂ cups boiling water
• ¹⁄₄ cup low-sodium soy sauce
• 1 ¹⁄₂ tbsp chili garlic sauce
• 2 tbsp balsamic vinegar
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tsp extra virgin olive oil
• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp Herb & Garlic Dip Mix
• 1 tbsp Asian Stir-Fry Seasoning
• 2 bell peppers, diced
• 1 small onion, diced
• ¹⁄₂ cup roasted peanuts (unsalted)
• 4 green onions, sliced on the diagonal
• Sea Salt, to taste
• Black Pepper, to taste

Preparation

1. In a Round Steamer, add rice and water and microwave on high heat for 8–10 min. Set aside.
2. While rice is cooking, combine sauce ingredients in small mixing bowl. Set aside.
3. In a large saucepan or Wok, add oil, cubed chicken, Herb & Garlic Dip Mix and Asian Stir Fry Seasoning. Stir-fry over medium-high heat for 4–6 min. Add sauce, peppers, and onion, and cook for an additional 3–4 min.
4. Divide rice between 4 serving bowls; add chicken and veggies. Top each bowl with peanuts and green onions. Season with Sea Salt and Black Pepper to taste. Enjoy!