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Spicy Kung Pao-Style Chicken
with Peanuts and Ginger Rice
Juicy pieces of chicken get tossed with crunchy celery and peppers, then flavour-boosted by a quick sweet-savoury sauce in this speedy, spicy stir-fry! The golden peanuts will remind you of classic takeout 'kung pao' chicken!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
3 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
160 g
Sweet Bell Pepper
3 unit
Celery
2 unit
Garlic, cloves
15 g
Ginger
2 unit
Green Onion
1 tbsp
Chili-Garlic Sauce
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Sweet Chili Sauce
28 g
Peanuts, chopped
(Contains Peanuts)
Not included in your delivery
2 tbsp
Oil*
0.31 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp for extra-spicy! Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ginger and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1-inch pieces. Cut celery crosswise into 1/4-inch slices. Thinly slice green onions. Peel, then mince or grate garlic. Whisk together soy sauce, sweet chili sauce, 1/2 cup water (3/4 cup for 4 ppl) and 1 tbsp chili-garlic sauce in a medium bowl. (NOTE: Reference heat guide for chili-garlic sauce.)
Heat a large non-stick pan over medium heat. Add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer peanuts to a plate. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and celery. Cook, stirring often, until tender-crisp, 4-5 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Transfer veggies to another plate.
Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Add chicken and Cream Sauce Spice Blend to another medium bowl, then toss until all chicken pieces are fully coated. Heat the same large non-stick pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning pieces occasionally, until golden-brown and cooked through, 6-8 min.**
Add veggies and sauce mixture to the pan with chicken. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat. Season with salt and pepper, to taste.
Fluff rice with a fork. Stir in half the green onions. Divide rice between plates. Top with stir-fry. Sprinkle peanuts and remaining green onions over top.
