Spicy Kung Pao-Style Chicken
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Spicy Kung Pao-Style Chicken

Spicy Kung Pao-Style Chicken

with Peanuts and Ginger Rice

Juicy pieces of chicken get tossed with crunchy celery and peppers, then flavour-boosted by a quick sweet-savoury sauce in this speedy, spicy stir-fry! The golden peanuts will remind you of classic takeout 'kung pao' chicken!

Quick Prep

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

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

3 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

160 g

Sweet Bell Pepper

3 unit


2 unit

Garlic, cloves

15 g


2 unit

Green Onion

1 tbsp

Chili-Garlic Sauce

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Sweet Chili Sauce

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

2 tbsp


0.31 tsp


0.06 tsp



Nutrition Values

Calories770 kcal
Fat27 g
Saturated Fat4 g
Carbohydrate90 g
Sugar13 g
Dietary Fiber6 g
Protein41 g
Cholesterol137 mg
Sodium2080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel


Cook ginger rice

Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp for extra-spicy! 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 and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and make sauce mixture

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

Toast peanuts and cook veggies

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 peanuts 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. Cook, stirring often, until fragrant, 1 min. Transfer veggies to another plate.

Prep and cook chicken

Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Add chicken and Cream Sauce Spice Blend to another medium bowl, then toss until all chicken pieces are fully coated. Heat the same 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.**

Assemble stir-fry

Add veggies and sauce mixture to the pan with chicken. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat. Season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork. Stir in half the green onions. Divide rice between plates. Top with stir-fry. Sprinkle peanuts and remaining green onions over top.