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Spicy Kung Pao Chicken

Spicy Kung Pao Chicken

with Peanuts and Ginger Rice

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Speedy, spicy stir-fry! Juicy pieces of chicken get a flavour boost from a quick marinade, while crunchy golden peanuts will remind you of the takeout classic!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs, Skinless

160 g

Sweet Bell Pepper

200 g

Green Bell Pepper

6 g


30 g


2 unit

Green Onion

1 tsp

Chili Garlic Sauce

3 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tbsp

Sweet Chili Sauce

¾ cup

Jasmine Rice

28 g

Peanuts, chopped


2 tbsp



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
Fat32 g
Saturated Fat4.5 g
Carbohydrate97 g
Sugar13 g
Dietary Fiber6 g
Protein45 g
Cholesterol160 mg
Sodium1370 mg
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Heat Guide for Step 3: 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy and 2 tsp for extra-spicy! Pat chicken dry with paper towels. Cut chicken into 1-inch cubes then place in a medium bowl. Add 1 tbsp soy sauce (dbl for 4ppl) and half the cornstarch to medium bowl with chicken. Stir to combine. Season with salt and pepper. Set aside.


Peel, then mince or grate 1 tbsp ginger (dbl for 4ppl). Heat a medium pot over medium heat. When the pot is hot, add 1/2 tbsp oil , then ginger and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/3 cup water (2 1/2 cups for 4ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, core, then cut bell peppers into 1/2-inch pieces. Thinly slice green onions. Peel, then mince or grate the garlic. Whisk remaining soy sauce, remaining cornstarch, sweet chili sauce, 1/2 tsp chili garlic sauce and 3/4-cup water (dbl both for 4ppl) in a medium bowl. (NOTE: Reference Heat Guide in Start Strong.)


Heat a large non-stick pan over medium heat. Add the peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Heat same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then peppers and garlic. Cook, stirring often, until tender-crisp, 4-5 min. Transfer veggies to another plate.


Heat same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then chicken. Cook, stirring occasionally, until browned, 4-5 min.** Stir in veggies and cornstarch mixture. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper.


Fluff rice with a fork. Stir in half the green onions and season with salt. Divide rice among plates. Top with chicken, veggies and sauce. Sprinkle with peanuts and remaining green onions.