Chinese Kung Pao Chicken

Taste the World

Very High Fibre

Spicy

High Protein

Chinese Kung Pao Chicken

with Peppers, Celery, Peanuts and Ginger Rice

8 min

Difficulty: 2/3

Chinese

Ingredients: Chicken thighs • Sweet bell pepper • Basmati rice • Celery • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Ginger • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Garlic • Green onion.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Peanuts

Tags

30-min-or-less

Very High Fibre

Spicy

High Protein

Pan-asian-plates

Noodle-stir-fry

Weeknight Chicken

Taste the World

Ingredients

Chicken Thighs

270 g

Basmati Rice

0.75 cup

Cream Sauce Spice Blend

30 g

Sweet Bell Pepper

1 unit(s)

Celery

3 unit(s)

Garlic, cloves

2 unit(s)

Ginger

15 g

Green Onion

2 unit(s)

Chili-Garlic Sauce

1 tbsp

Soy Sauce

2 tbsp

Sweet Chili Sauce

2 tbsp

Peanuts, chopped

28 g

Pepper

0.063 tsp

Salt

0.313 tsp

Oil

2 tbsp

Preparation

Before starting, wash and dry all produce.
Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
Heat a medium pot over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then ginger and rice. Cook for 1-2 min, stirring often, until fragrant.
Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
Remove the pot from heat. Set aside, still covered.

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.
In a medium bowl, whisk together soy sauce, sweet chili sauce, 1/2 cup (3/4 cup) water and 1 tbsp chili-garlic sauce. (NOTE: Adjust chili-garlic sauce depending on how much heat you like!)

Heat a large non-stick pan over medium. Add peanuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (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 (1 tbsp) oil, then peppers and celery. Cook for 4-5 min, stirring often, until tender-crisp.
Add garlic. Cook for 1 min, stirring often, until fragrant.
Transfer veggies to another plate.

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 (2 tbsp) oil, then chicken. Cook for 6-8 min, turning pieces occasionally, until golden and cooked through.**

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