Kung Pao Chicken Paella
A Chinese twist on the classic Spanish dish, featuring chicken and spices.
Ingredients
- ●1 lb chickenboneless, skinless chicken breast or thighs
- ●2 cups zesty riceSpanish rice with a zesty flavor
- ●1 pan spanish paella panlarge, shallow pan for cooking paella
- ●2 tbsp buttery olive oilfor cooking chicken and vegetables
- ●2 inches gingerfresh ginger, sliced
- ●3 cloves garlicminced garlic
- ●2 tbsp soy saucefor added umami flavor
- ●1 tbsp hoisin saucefor added sweetness
- ●1 tsp sugarfor balancing flavors
- ●1/4 cup peanutschopped peanuts for garnish
Instructions
- 1
Heat the buttery olive oil in the spanish paella pan over medium-high heat.
- 2
Add the chicken to the pan and cook until browned, about 5 minutes.
- 3
Remove the chicken from the pan and set aside.
- 4
Add the sliced ginger and minced garlic to the pan and cook until fragrant, about 1 minute.
- 5
Add the zesty rice to the pan and cook for 1-2 minutes, stirring constantly.
- 6
Add the soy sauce, hoisin sauce, and sugar to the pan and stir to combine.
- 7
Return the chicken to the pan and stir to combine with the rice mixture.
- 8
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes.
- 9
Remove the pan from the heat and let it rest, covered, for 5 minutes.
- 10
Sprinkle the chopped peanuts over the top of the paella and serve hot.
- 11
Serve immediately and enjoy!