Kung Pao Chicken Rice Bowl

• 160 g raw chicken breast, cut into 2 cm pieces — Boneless skinless chicken breast, raw
• 160 g cooked brown rice — Cooked long-grain brown rice
• 100 g red bell pepper, diced — Raw red bell pepper
• 80 g small broccoli florets — Raw broccoli florets
• 12 g natural peanut butter — Natural peanut butter
• 16 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 12 g rice vinegar — Unseasoned rice vinegar
• 6 g pure maple syrup — Pure maple syrup
• 5 g cayenne hot sauce — Cayenne pepper hot sauce
• 5 g garlic, grated — Raw garlic
• 5 g ginger, grated — Fresh ginger root
• 6 g avocado oil — Avocado oil
• 6 g toasted sesame seeds — Toasted sesame seeds
• 12 g scallion, sliced — Raw scallion

Method

1. 1Measure ingredients: Whisk the Kung Pao-style sauceMeasure peanut butter, reduced sodium soy sauce, rice vinegar, maple syrup, and cayenne hot sauce using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Whisk the Kung Pao-style sauceWhisk peanut butter, soy, vinegar, maple, hot sauce, garlic, ginger, and 30 g water until smooth.1 minLook for: The sauce is glossy, tangy, and pourable with no peanut-butter lumps.Safety: Declare peanut and soy allergens.
3. 3Measure ingredients: Brown the chickenMeasure chicken breast and avocado oil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Brown the chickenHeat oil in a wide skillet over medium-high. Cook chicken in one layer for 6 minutes, turning twice, until browned and 165°F.6 min · 165°FLook for: Every piece has browned edges and the thickest reads 165°F.Safety: Keep raw chicken separate and verify 165°F before proceeding.
5. 5Cook vegetables and glazeAdd pepper and broccoli; stir-fry 3 minutes. Pour in sauce.3 minLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Toss 2 minutesToss 2 minutes until bubbling and thick enough to cling.2 minLook for: Broccoli is bright and tender-crisp and the sauce leaves a clear trail in the pan.Safety: Sauce must return to a full simmer after contacting the chicken pan.
7. 7Rest and assembleRest off heat for 5 minutes. Reheat rice to 165°F, spoon it into a bowl.5 min · 165°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Reheat cooked rice to 165°F and refrigerate leftovers within 2 hours.
8. 8Add all chickenAdd all chicken and vegetables, and finish with sesame and scallion.Look for: Glaze stays on the chicken rather than soaking the rice.