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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!

Allergens:Soy/SojaWheat/BléSulphites/SulfitePeanut/Cacahuète

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

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
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

Garlic

30 g

Ginger

2 unit

Green Onions

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

(ContainsPeanut/Cacahuète)

2 tbsp

Cornstarch

(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
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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1

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.

2

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.

3

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.)

4

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.

5

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.

6

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.