Kung Pao Chickpeas
with Peanuts and Sticky Rice
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 can
Chickpeas
¾ cup
Jasmine Rice
2 tsp
Moo Shu Spice Blend
(Contains: Wheat, Soy)
2 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains: Peanuts)
¼ cup
Hoisin-Soy Sauce Blend
(Contains: Wheat, Soy, Mustard, Sesame, Sulphites)
6 g
Garlic
30 g
Ginger
227 g
Snow Peas
160 g
Sweet Bell Pepper
1 tbsp
Cornstarch
(Contains: Sulphites)
1 tbsp
Rice Vinegar
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
