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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!

Allergens:Peanut/CacahuèteMustard/MoutardeSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Chickpeas

¾ cup

Jasmine Rice

2 tsp

Moo Shu Spice Blend

2 piece

Green Onions

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

¼ cup

Hoisin-Soy Sauce Blend

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

6 g

Garlic

30 g

Ginger

227 g

Snow Peas

160 g

Sweet Bell Pepper

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories850 kcal
Fat27 g
Saturated Fat3 g
Carbohydrate122 g
Sugar13 g
Dietary Fiber16 g
Protein23 g
Sodium1700 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Strainer
Measuring Spoons
Grater
Garlic Press
Measuring Cups
Medium Pot
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.