Chicken Kung Pao

with Jasmine Rice

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family-friendly
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family-friendly
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Instructions

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1 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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2 Prep ingredients

Meanwhile, chop the chicken and turn the pieces in the corn starch (reserve 1 tsp for the sauce). Chop the onion. Peel and grate the garlic and ginger. Chop the red bell pepper. Trim the snow peas. Finely slice the spring onion.

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3 Mix sauce

Boil the measured water and dissolve the stock cube in it. Add 0.5/0.75/1 tsp of corn starch, the garlic, gingersoy sauce, sesame oil, honey, sugar and corn starch. Whisk to combine. Add the chilli flakes (spicy!) or reserve them and use as a garnish. This is your stir-fry sauce. Set aside.

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4 Toast nuts

Toast the cashew nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.

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5 Fry chicken

Heat a large pan over a medium-high heat with a drizzle of oil. Fry the onion and fry with a pinch of salt for 2 min. Add the chicken and fry for 3-4 min. Season with black pepper.

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6 Add veggies and sauce

Add the peppers, snow peas, spring onion and the stir-fry sauce to the pan. Cook for 3-4 min over a low heat until thickened. Serve the stir-fry over the cooked jasmine rice. Garnish with the toasted cashew nuts and the reserved chilli flakes (spicy!).

Tips for fussy eaters

Reserve the chilli flakes as a garnish for those who enjoy the heat!

Pro tip

If you prefer a spicy Kung Pao, add some sriracha to the stir-fry sauce, or some dried chillies to the vegetables!

A family-friendly version of a Chinese take-away classic.

Cooking Time: 25 min

Cals 796 · Prot 47 · Carbs 104 · Fat 22

Dairy-Free

Ingredients

Number of people

Stir-fry

Chicken breast 300 Grams
Corn starch 15 Grams
Red onion 1 Pieces
Garlic cloves 2 Pieces
Ginger 30 Grams
Red bell pepper 1 Piece
Snow peas 100 Grams
Spring onion 50 Grams
Water 100 ML
Chicken stock cube 1 Pieces
Sesame oil 15 ML
Soy sauce 30 ML
Honey 20 Grams
Brown sugar 10 Grams
Chilli flakes 2 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Rice

Jasmine rice 150 Grams
Salt 1 Tsp
Water 350 ML

To serve

Cashew nuts 40 Grams

A family-friendly version of a Chinese take-away classic.

Cooking Time: 25 min

Cals 796 · Prot 47 · Carbs 104 · Fat 22

Dairy-Free

Instructions

photo

1 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

2 Prep ingredients

Meanwhile, chop the chicken and turn the pieces in the corn starch (reserve 1 tsp for the sauce). Chop the onion. Peel and grate the garlic and ginger. Chop the red bell pepper. Trim the snow peas. Finely slice the spring onion.

photo

3 Mix sauce

Boil the measured water and dissolve the stock cube in it. Add 0.5/0.75/1 tsp of corn starch, the garlic, gingersoy sauce, sesame oil, honey, sugar and corn starch. Whisk to combine. Add the chilli flakes (spicy!) or reserve them and use as a garnish. This is your stir-fry sauce. Set aside.

photo

4 Toast nuts

Toast the cashew nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.

photo

5 Fry chicken

Heat a large pan over a medium-high heat with a drizzle of oil. Fry the onion and fry with a pinch of salt for 2 min. Add the chicken and fry for 3-4 min. Season with black pepper.

photo

6 Add veggies and sauce

Add the peppers, snow peas, spring onion and the stir-fry sauce to the pan. Cook for 3-4 min over a low heat until thickened. Serve the stir-fry over the cooked jasmine rice. Garnish with the toasted cashew nuts and the reserved chilli flakes (spicy!).

Tips for fussy eaters

Reserve the chilli flakes as a garnish for those who enjoy the heat!

Pro tip

If you prefer a spicy Kung Pao, add some sriracha to the stir-fry sauce, or some dried chillies to the vegetables!

Ingredients

Number of people

Stir-fry

Chicken breast 300 Grams
Corn starch 15 Grams
Red onion 1 Pieces
Garlic cloves 2 Pieces
Ginger 30 Grams
Red bell pepper 1 Piece
Snow peas 100 Grams
Spring onion 50 Grams
Water 100 ML
Chicken stock cube 1 Pieces
Sesame oil 15 ML
Soy sauce 30 ML
Honey 20 Grams
Brown sugar 10 Grams
Chilli flakes 2 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Rice

Jasmine rice 150 Grams
Salt 1 Tsp
Water 350 ML

To serve

Cashew nuts 40 Grams
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