Kung Pao Shrimp

• •
  1 lbs Shrimp
• •
  2 tbsp Soy Sauce, Low Sodium
• •
  2 tbsp Vinegar, Rice
• •
  1.5 tsp Sesame Oil, Toasted
• •
  3 tsp Cornstarch
• •
  0.5 tsp 1/2 teaspoon kosher salt
• •
  1.5 tsp Honey
• •
  0.5 tsp Red pepper flakes
• •
  2 tbsp Avocado oil
• •
  1 Bell Pepper(119g)
• •
  1 Yellow Onion(110g)
• •
  0.5 cup Peanuts
• •
  3 Garlic(9g)
• •
  1 tbsp Ginger, Fresh Root
• •
  3 Green Onion (Scallion)(45g)
• •
  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions until tender, about 45 minutes. Set aside.
2. 2Pat the shrimp dry with paper towels. In a medium bowl, whisk together 1 tablespoon soy sauce, 2 teaspoons rice vinegar, ½ teaspoon sesame oil, 1 teaspoon cornstarch, and salt until the cornstarch dissolves completely. Add the shrimp, toss gently to coat, and marinate at room temperature for 15 minutes.
3. 3While the shrimp marinates, mince the garlic and ginger, dice the bell peppers and onion, chop the peanuts and green onions (keeping white and green parts separate), and whisk together the sauce: 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, honey, red pepper flakes, and 2 teaspoons cornstarch until smooth.
4. 4Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the shrimp with its marinade and cook undisturbed for 1–2 minutes until golden brown on the bottom and releases easily from the pan. Toss and cook 1 minute more until opaque and firm to the touch. Transfer to a plate.
5. 5Add the remaining 1 tablespoon avocado oil to the skillet over medium-high heat. Once hot, add the bell peppers and onion, stirring constantly for 1–2 minutes until crisp-tender. Stir in the peanuts, then add the garlic, ginger, and white and light green parts of the green onions, cooking for 30 seconds until fragrant.
6. 6Return the shrimp and any accumulated juices to the skillet. Pour in the sauce and cook over medium-high heat, stirring constantly for 1 minute until everything is hot and evenly coated.
7. 7Sprinkle the dark green parts of the green onions over the top. Divide the kung pao shrimp evenly into 3 airtight containers while hot, portioning the brown rice alongside each serving.