Spicy Kung Pao-Style Chicken

Spicy

Discovery

with Peanuts and Ginger Rice

8 min

Difficulty: 2/3

Chinese

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. Ingredients: Chicken thighs • Sweet bell pepper • Basmati rice • Soy sauce (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) (soy, sulphites, wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Green onion • 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) • Ginger • Celery • Garlic.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Peanuts

Utensils

Measuring Spoons

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Medium Bowl

Tags

Spicy

Discovery

Climate-conscious

Ingredients

Chicken Thighs

280 g

Basmati Rice

0.75 cup

Cream Sauce Spice Blend

3 tbsp

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

Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
Heat a medium pot over medium heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then ginger and rice. Cook, stirring often, until fragrant, 1-2 min.
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 until rice is tender and liquid is absorbed, 12-14 min.
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.
Whisk together soy sauce, sweet chili sauce, 1/2 cup water (3/4 cup) and 1 tbsp chili-garlic sauce in a medium bowl. (NOTE: Reference heat guide for chili-garlic sauce.)

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 (1 tbsp) oil, 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 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, 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.
Remove the pan from heat.
Season with salt and pepper.