Spicy Kung Pao-Style Chicken Breasts
with Peanuts and Ginger Rice
Speedy, spicy stir-fry! Juicy pieces of chicken get a flavour boost from a quick sweet-savoury marinade, while crunchy golden peanuts will remind you of classic takeout Kung Pao!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
4 tbsp
All-Purpose Flour
(Contains: Wheat)
160 g
Sweet Bell Pepper
3 unit
Celery
2 unit
Garlic, cloves
15 g
Ginger
2 unit
Green Onion
1 tbsp
Chili-Garlic Sauce
2 tbsp
Soy Sauce
(Contains: Soy, Wheat)
2 tbsp
Sweet Chili Sauce
28 g
Peanuts, chopped
(Contains: Peanuts)
Not included in your delivery
2 tbsp
Oil*
0.31 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 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 (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 the pot from heat. Set aside, still covered.
While rice cooks, core, then cut pepper into 1/2-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, 1/3 cup water (dbl for 4 ppl) and 1 tbsp chili garlic sauce in a medium bowl. (NOTE: Reference heat guide.) Combine flour, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in another 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 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.
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 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.**
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.
