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20 minutes
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Dairy Free

Kung Pao Chicken with Bell Peppers & Zucchini

Garlic Peanuts & Sesame Jasmine Rice

Cooking time

20 minutes

Servings

4

Calories

700 /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 our spice blend 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 to wow.

We will send you:

  • 580g Chopped 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
  • 50g Peanuts
  • 12.5g Kung Pao chicken spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

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

You will need:

Medium pot
Large pan or wok (nonstick if possible)
Oil
Salt & pepper
Total Fat
24 g
Saturated Fat
4 g
Sodium
1820 mg
Total Carbs
80 g
Sugars
10 g
Protein
39 g
Fibres
4 g
Preparation
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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 has been 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. To make the sauce, in a small bowl, combine the sweet soy sauce, oyster sauce and vinegar.
a picture
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. Pat the chicken dry with paper towel; season with S&P. 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.