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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!

Tags:SpicyDiscovery
Allergens:Wheat/BléSoy/SojaPeanut/Cacahuète

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Chicken Thighs

¾ cup

Basmati Rice

4 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

160 g

Sweet Bell Pepper

3 unit

Celery

6 g

Garlic

15 g

Ginger

2 unit

Green Onions

1 tbsp

Chili Garlic Sauce

2 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

2 tbsp

Sweet Chili Sauce

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

Not included in your delivery

2 tbsp

Oil*

0.31 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate95 g
Sugar13 g
Dietary Fiber5 g
Protein43 g
Cholesterol130 mg
Sodium1610 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ginger and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

2

While rice cooks, core, then cut pepper into 1/2-inch pieces. Cut celery into 1/4-inch slices crosswise. Thinly slice green onions. Peel, then mince or grate garlic. Whisk together soy sauce, sweet chili sauce, chili garlic sauce and 1/3 cup water (dbl for 4 ppl) in a medium bowl.

3

Heat a large non-stick pan over medium heat. Add 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 the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and celery. Cook, stirring often, until tender-crisp, 4-5 min. Add garlic and cook, stirring often, until fragrant, 1 min. Transfer veggies to another plate.

4

Combine flour, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken to flour mixture, then toss to coat. Press flour mixture into chicken to coat completely. Heat a large non-stick pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning pieces occasionally, until golden-brown and cooked through, 6-8 min.

5

Add veggies and sauce mixture to the pan with chicken. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.

6

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