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, finely chop the onion. Peel and grate the garlic and ginger. Chop the red pepper into bite-sized pieces. Trim the snow peas. Finely chop the spring onion.

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3 Mix sauce

Chop the chicken and turn the pieces in the corn starch (reserve 1 tsp for the sauce). Add 0.5/0.75/1 tsp of corn starch, stock cube, the garlic, gingersoy sauce, sesame oil, honey, sugar, measured water and corn starch. Whisk to combine. Add the chilli flakes (spicy!) - this is your stir-fry sauce

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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 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 jasmine rice. Garnish with the toasted cashew nuts and any reserved chilli flakes (spicy!).

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

If you prefer your Kung Pao spicy, add some sriracha to the stir-fry sauce!

Enjoy this family-friendly version of a Chinese take-away classic.

Cooking Time: 35 min

Cals 748 · Prot 45 · Carbs 98 · Fat 21

Dairy-Free

Ingredients

Number of people

Stir-fry

Chicken breast 300 Grams
Red onion 0.5 Piece
Garlic cloves 2 Piece
Ginger 30 Grams
Red pepper 1 Piece
Snow peas 100 Grams
Spring onion 40 Grams
Corn starch 15 Grams
Chicken stock cube 0.5 Piece
Soy sauce 30 ML
Sesame oil 15 ML
Honey 15 Grams
Brown sugar 5 Grams
Water 100 ML
Chilli flakes 2 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

To serve

Cashew nuts 40 Grams

Enjoy this family-friendly version of a Chinese take-away classic.

Cooking Time: 35 min

Cals 748 · Prot 45 · Carbs 98 · Fat 21

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, finely chop the onion. Peel and grate the garlic and ginger. Chop the red pepper into bite-sized pieces. Trim the snow peas. Finely chop the spring onion.

photo

3 Mix sauce

Chop the chicken and turn the pieces in the corn starch (reserve 1 tsp for the sauce). Add 0.5/0.75/1 tsp of corn starch, stock cube, the garlic, gingersoy sauce, sesame oil, honey, sugar, measured water and corn starch. Whisk to combine. Add the chilli flakes (spicy!) - this is your stir-fry sauce

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 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 jasmine rice. Garnish with the toasted cashew nuts and any reserved chilli flakes (spicy!).

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

If you prefer your Kung Pao spicy, add some sriracha to the stir-fry sauce!

Ingredients

Number of people

Stir-fry

Chicken breast 300 Grams
Red onion 0.5 Piece
Garlic cloves 2 Piece
Ginger 30 Grams
Red pepper 1 Piece
Snow peas 100 Grams
Spring onion 40 Grams
Corn starch 15 Grams
Chicken stock cube 0.5 Piece
Soy sauce 30 ML
Sesame oil 15 ML
Honey 15 Grams
Brown sugar 5 Grams
Water 100 ML
Chilli flakes 2 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

To serve

Cashew nuts 40 Grams
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