Kung Pao Chickpeas

Kung Pao Chickpeas

with Peanuts and Sticky Rice

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Roasted chickpeas get the ultimate sticky sweet soy marinade. Chopped peanuts, fluffy rice and fresh green onions bring this whole fake out take out together!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can


¾ cup

Jasmine Rice

2 tsp

Moo Shu Spice Blend

2 piece

Green Onions

28 g

Peanuts, chopped


¼ cup

Hoisin-Soy Sauce Blend

(ContainsMustard/Moutarde, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

6 g


30 g


227 g

Snow Peas

160 g

Sweet Bell Pepper

1 tbsp



1 tbsp

Rice Vinegar


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories850 kcal
Fat27 g
Saturated Fat3 g
Carbohydrate122 g
Sugar13 g
Dietary Fiber16 g
Protein23 g
Cholesterol0 mg
Sodium1700 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Measuring Cups
Medium Pot
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Drain and rinse chickpeas. Toss chickpeas with Moo Shu Spice Blend and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 28-30 min.


While chickpeas roast, add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Thinly slice green onions. Trim snow peas, then halve. Core, then thinly slice pepper. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic.


Add rice to the pot of boiling water. Reduce the heat to low. Cook, still covered, until liquid is absorbed and rice is tender, 12-14 min.


While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Meanwhile, add hoisin-soy sauce, cornstarch, half the rice vinegar and 1 cup water (dbl for 4 ppl) to a small bowl. Stir together.


Add snow peas, ginger, garlic and half the green onion to the pan. Cook, stirring often, until fragrant, 1-2 min. Add sauce mixture. Cook, stirring often, scraping up any brown bits from bottom of the pan, until sauce has slightly thickened, 2-3 min.


Add remaining rice vinegar to rice, and fluff with a fork. Divide rice between bowls. Top with veggie mixture and roasted chickpeas. Sprinkle over peanuts and remaining green onion.