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20 minutes
Dairy Free

Kung Pao Chicken with Bell Peppers & Zucchini

Garlic Peanuts & Sesame Jasmine Rice

Cooking time

20 minutes




690 /serving

Think Kung Pao chicken couldn’t become any more addictive? Think again! Our version of the classic Sichuan dish draws on elements of several Asian cuisines, including a pinch of Korean spices to stir fry plump pieces of chicken thighs, bell pepper, zucchini, garlic and scallions. A tangy combination of sweet soy sauce, oyster sauce and rice vinegar coats our chicken and veg, which are then served on a bed of jasmine rice. Add a sprinkle of toasted peanuts and this irresistible dish is ready in the blink of an eye!

We will send you:

  • 8 Chicken thighs
  • 2 Garlic cloves
  • 3 Scallions
  • 1 Zucchini
  • 1 Bell pepper
  • 315g Jasmine rice
  • 45ml Rice vinegar
  • 30ml Sesame oil
  • 45ml Sweet soy sauce
  • 45ml Oyster sauce
  • 25g Peanuts
  • 12.5g Kung Pao chicken spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)

  • Contains: Gluten, Peanuts, Sesame Seeds, Shellfish, Soy, Wheat

    You will need:

    Medium pot
    Large pan or wok (nonstick if possible)
    Salt & pepper
    Total Fat
    22 g
    Saturated Fat
    4 g
    1770 mg
    Total Carbs
    78 g
    9 g
    42 g
    4 g
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    Cook the rice
    In a medium pot, combine the rice, 3 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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    Mise en place
    While the rice cooks, cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Core and medium dice the bell pepper. Halve the zucchini lengthwise; slice crosswise into ¼-inch-thick half moons. Mince the garlic. Pat the chicken dry with paper towel and cut into bite-sized cubes; season with S&P. In a small bowl, combine the sweet soy sauce, oyster sauce and vinegar.
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    Toast the peanuts
    In a large pan or wok (nonstick if possible), heat a drizzle of oil on medium-high. Add the peanuts and toast, stirring frequently, 1 to 2 minutes or until golden brown. Add ½ the garlic and cook, stirring constantly, 30 seconds, until fragrant. Transfer to a plate and immediately season with ⅓ the spice blend and S&P.
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    Make the stir-fry
    In the same pan (or wok), heat ½ the sesame oil and a drizzle of oil on medium-high. Add the chicken* and cook, stirring frequently,  8 to 10 minutes, until browned and cooked through. Add the white bottoms of the scallions, bell peppers, zucchini and remaining garlic; season with the remaining spice blend. Cook, stirring frequently, 2 to 3 minutes, until the vegetables begin to soften. Pour the sauce into the pan and cook, stirring frequently 1 to 2 minutes, until the sauce thickens and the vegetables are thoroughly coated.
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    Finish the rice & serve
    To the pot of cooked rice, add ⅔ the toasted peanuts and the remaining sesame oil; stir to combine and season with S&P to taste. Divide the rice and stir-fry between your plates. Garnish with the green tops of the scallions and the remaining toasted peanuts. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.