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

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!

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

2 unit

Chicken Breasts

¾ cup

Basmati Rice

4 tbsp

All-Purpose Flour

(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, Wheat)

2 tbsp

Sweet Chili Sauce

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

2 tbsp


0.31 tsp


¼ tsp



Nutrition Values

Calories830 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate95 g
Sugar13 g
Dietary Fiber5 g
Protein53 g
Cholesterol125 mg
Sodium1550 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 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.

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. 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.**

Finish stir-fry

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

Finish and serve

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.