.png)
.png)
.png)
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.
Ingredients: Chicken thighs • Sweet bell pepper • Basmati rice • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Green onion • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Ginger • Celery • Garlic.
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 May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Sweet Bell Pepper
3 unit(s)
Celery
2 unit(s)
Garlic, cloves
15 g
Ginger
2 unit(s)
Green Onion
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
28 g
Peanuts, chopped
(Contains Peanuts May contain Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
Not included in your delivery
0.06 tsp
Pepper*
0.31 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
- Heat a medium pot over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then ginger and rice. Cook, stirring often, until fragrant, 1-2 min.
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. 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) 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 (1 tbsp) oil, 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 (2 tbsp) oil, 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.
- 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.