Kung Pao Chicken

with Jasmine Rice
Enjoy this family-friendly version of a Chinese take-away classic.
2,770 Reviews
Cals 786 · Prot 49 · Carbs 98 · Fat 21
Family-Friendly
Try Hello Chef Now
35 min
Kung Pao Chicken with Jasmine Rice
Enjoy this family-friendly version of a Chinese take-away classic.
2,770 Reviews
Cals 786 · Prot 49 · Carbs 98 · Fat 21
Family-Friendly
Try Hello Chef Now
Download PDF
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 4*5*9*15*
0.5 Piece
Soy sauce 9*
30 ML
Sesame oil 3*9*
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 2*
40 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *3 Sesame Seeds, *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.

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.
Prep

2 Prep

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.
Mix sauce

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, ginger, soy sauce, sesame oil, honey, sugar, measured water and corn starch. Whisk to combine. Add the chilli flakes (spicy!) - this is your stir-fry sauce.
Toast nuts

4 Toast nuts

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

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.
Serve

6 Serve

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!).
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