Kung Pao Chicken Stir-fry

with Jasmine Rice
Skip the restaurant take-out in favour of this tasty Chinese supper.
3,477 Reviews
Cals 825 · Prot 52 · Carbs 117 · Fat 21
Tips for Kids
Try Hello Chef Now
30 min
Kung Pao Chicken Stir-fry with Jasmine Rice
Skip the restaurant take-out in favour of this tasty Chinese supper.
3,477 Reviews
Cals 825 · Prot 52 · Carbs 117 · Fat 21
Tips for Kids
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stir-fry
Chicken breast
300 Grams
Corn starch
20 Grams
Yellow pepper
1 Piece
Spring onion
40 Grams
Snow peas
150 Grams
Vegetable oil
1 Tbsp
Water
50 ML
Black pepper
0.5 Tsp
Sauce
Sweet chilli sauce
40 ML
Ginger garlic paste
15 Grams
Hoisin sauce 3*9*10*
30 Grams
Soy sauce 9*
20 ML
Rice vinegar
15 ML
Sesame oil 3*9*
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*
40 Grams

Allergens

*3 Sesame Seeds, *9 Soya, *10 Wheat, *1 Peanuts
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) 3451 / 825
Fats (g) 20.5
of which saturated (g) 3.4
Carbohydrates (g) 117
of which sugars (g) 21
Fibers (g) 7.3
Proteins (g) 51.6
Salt (g) 4.7
*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

Boil rice

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.
Start sauce

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 1/1.5/2 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
Simmer 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.
Prep

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.
Fry

5 Fry

Heat a large pan over a medium-high heat with a drizzle of oil. Add the chicken and fry for 5 min. Transfer to a plate. Return the pan to a medium-high heat and fry the pepper for 3 min. Add the snow peas and fry for 3 min. Add the spring onion and 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.
Serve

6 Serve

Add the stir-fry sauce and the salted peanuts to the pan and toss. Serve over the rice and 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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