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

4 unit

Chicken Thighs

¾ cup

Basmati Rice

4 tbsp

All-Purpose Flour


160 g

Sweet Bell Pepper

3 unit


6 g


15 g


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


Not included in your delivery

2 tbsp


0.31 tsp


¼ tsp


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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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


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.