Kung Pao Chicken Stir-fry with Jasmine Rice
Skip the restaurant take-out in favour of this tasty Chinese supper.
Kcal 762 · Prot 56 · Carbs 104 · Fat 13
30 min
Skip the restaurant take-out in favour of this tasty Chinese supper.
Kcal 762 · Prot 56 · Carbs 104 · Fat 13
Ingredients
Stir-fry
Chicken breast
400 Grams
Corn starch
20 Grams
Yellow pepper
1 Piece
Spring onion
40 Grams
Green beans
100 Grams
Water
50 ML
Sauce
Sweet chilli sauce
40 ML
Ginger garlic paste
15 Grams
Hoisin sauce
3*9*10*
30 Grams
Soy sauce
9*10*11*
20 ML
Rice vinegar
15 ML
Sesame oil
3*
15 ML
Sriracha sauce
14 Grams
Water
50 ML
Jasmine rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
To serve
Chilli flakes
2 Grams
Salted peanuts
1*2*
40 Grams
Allergens
*3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3205 / 762 |
| Fats (g) | 13.2 |
| of which saturated (g) | 2.7 |
| Carbohydrates (g) | 104 |
| of which sugars (g) | 19.6 |
| Fibers (g) | 3.8 |
| Proteins (g) | 56 |
| Salt (g) | 4.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
2 Start sauce
- Meanwhile, to a pan, add the sweet chilli sauce, ginger garlic paste, hoisin sauce, soy sauce, rice vinegar, sesame oil, sriracha (spicy!) and a pinch of chilli flakes (spicy!).
- Reserve the remaining chilli flakes.
- In a separate small glass, whisk 1 tsp of corn starch with the measured water.
- Add the starch mix to the pan.
Tip! if cooking for kids, cook the sauce as instructed leaving out the sriracha and chilli flakes. Once cooked, set aside a portion and add the sriracha and chilli flakes to the remaining sauce
3 Simmer sauce
- Place the sauce pan over a medium heat and cook, whisking continuously, until the mixture starts to bubble.
- Once bubbling, reduce the heat to low and cook, stirring, for 2 min further or until glossy and thickened.
- Set aside.
- This is your stir-fry sauce.
4 Prep
- Meanwhile, chop the chicken into bite-sized pieces and add them to a large bowl with the remaining corn starch and toss until coated.
- Deseed and roughly chop the pepper.
- Trim and finely slice the spring onion.
- Trim and slice the snow peas in half.
5 Fry
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Add the chicken.
- Fry for 5 min. Transfer to a plate.
- Return the pan to a medium-high heat. Fry the pepper for 3 min.
- Add the snow peas. Fry for 3 min.
- Add the spring onion.
- Return the chicken to the pan. Fry for a final 2 min or until the chicken is cooked through.
Tip! If cooking for kids, set aside a portion of the chicken, pepper and snow peas before adding the spring onion.
6 Serve
- Add the stir-fry sauce and the salted peanuts to the pan and toss.
- Serve the Kung Pao Chicken Stir-fry with Jasmine Rice.
- Garnish with a pinch of the remaining chilli flakes (spicy!).
Tip! If cooking for kids, serve the rice, plain chicken, pepper, snow peas, peanuts, spring onion and the milder sauce separately.
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