Peanuts

Sesame

Wheat

Member favourite

Ready in 25 minutes

Preparation Time

<strong>Poultry</strong>

Kung Pao chicken is known to be addictive. Now the whole family can get hooked! Our milder-mannered version of the classic Sichuan preparation stir-fries tender pieces of chicken thighs, sweet pepper, zucchini, garlic and scallions with a sweet, savoury and tangy combination of hoisin sauce and rice vinegar. You’ll serve it all on a bed of jasmine rice. Add a sprinkle of toasted peanuts and this irresistible dish will be ready to wow.

Kung pao chickenwith sweet pepper zucchini - Extra large standard

Kung pao chickenwith sweet pepper zucchini - Extra large 2x

Kung pao chickenwith sweet pepper zucchini - Large standard

Kung pao chickenwith sweet pepper zucchini - Large 2x

Kung pao chickenwith sweet pepper zucchini - Medium standard

Kung pao chickenwith sweet pepper zucchini - Medium 2x

Kung pao chickenwith sweet pepper zucchini - Small standard

Kung pao chickenwith sweet pepper zucchini - Small 2x

Kung pao chickenwith sweet pepper zucchini - Thumbnail standard

Kung pao chickenwith sweet pepper zucchini - Thumbnail 2x

Chicken thighs

Garlic cloves

Scallions

Zucchini (green, yellow or heirloom)

Sweet pepper

Jasmine rice

Rice vinegar

Hoisin sauce

Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Family

Kung Pao Chicken with Sweet Pepper & Zucchini

Medium pot

Large pan (non-stick if possible)

Salt & pepper (S&P)

In a medium pot, combine the &lt;strong&gt;rice&lt;/strong&gt;, &lt;strong&gt;3 cups water&lt;/strong&gt; and a big pinch of &lt;strong&gt;salt&lt;/strong&gt;; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.

Kung Pao Chicken with Sweet Pepper & Zucchini - Step #1 Cook the rice

Cook the rice

Meanwhile, thinly slice the &lt;strong&gt;scallions&lt;/strong&gt;, separating the white bottoms and green tops. Core and medium-dice the &lt;strong&gt;sweet pepper&lt;/strong&gt;. Halve the &lt;strong&gt;zucchini&lt;/strong&gt; lengthwise; cut into &amp;frac14; inch pieces. Mince the &lt;strong&gt;garlic&lt;/strong&gt;. Pat the &lt;strong&gt;chicken&lt;/strong&gt; dry with paper towel and cut into bite-size pieces; season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. In a small bowl, make the Kung Pao sauce by combining the &lt;strong&gt;hoisin&lt;/strong&gt; and &lt;strong&gt;vinegar&lt;/strong&gt;.

Kung Pao Chicken with Sweet Pepper & Zucchini - Step #2 Mise en place

Mise en place

In a large pan (non-stick if possible), heat a drizzle of &lt;strong&gt;oil&lt;/strong&gt; on medium-high. Toast the &lt;strong&gt;peanuts&lt;/strong&gt;, stirring frequently, 1 to 2 min., until golden brown. Add &lt;strong&gt;&amp;frac12; the garlic&lt;/strong&gt; and cook, stirring frequently, 30 sec. to 1 min., until fragrant. Transfer to a paper towel-lined plate; season with &lt;strong&gt;⅓ of the spices&lt;/strong&gt;. Wipe out and reserve the pan.

Kung Pao Chicken with Sweet Pepper & Zucchini - Step #3 Make the garlic peanuts

Make the garlic peanuts

In the same pan, heat a generous drizzle of &lt;strong&gt;oil&lt;/strong&gt; on medium-high. Cook the &lt;strong&gt;chicken*&lt;/strong&gt;, stirring frequently, 8 to 10 min., until browned and cooked through. Add the &lt;strong&gt;white bottoms of the scallions&lt;/strong&gt;, &lt;strong&gt;sweet pepper&lt;/strong&gt;, &lt;strong&gt;zucchini&lt;/strong&gt;, and &lt;strong&gt;remaining garlic and spices&lt;/strong&gt;. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the &lt;strong&gt;Kung Pao sauce&lt;/strong&gt; and cook, stirring frequently, 1 to 2 min., until thickened and combined.

Kung Pao Chicken with Sweet Pepper & Zucchini - Step #4 Make the stir-fry

Make the stir-fry

To the pot of rice, add &lt;strong&gt;⅔ of the garlic peanuts&lt;/strong&gt; and &lt;strong&gt;freshly cracked black pepper&lt;/strong&gt;; stir well. Divide the &lt;strong&gt;rice&lt;/strong&gt; between your plates. Top with the &lt;strong&gt;stir-fry&lt;/strong&gt;. Garnish with the &lt;strong&gt;green tops of the scallions&lt;/strong&gt; and &lt;strong&gt;remaining garlic peanuts&lt;/strong&gt;. Bon app&amp;eacute;tit!

Kung Pao Chicken with Sweet Pepper & Zucchini - Step #5 Finish & serve

Finish &amp; serve

Garlic Peanuts & Jasmine Rice

Spicy

L’Artisan

Keto

Paleo

Slow Carb

Carb-wise

Family friendly

Seasonal

Pre-chopped

Veggie

Vegan

One-pan

One-pot

Easy clean-up

Air fryer

Kid-friendly

Spotlight ingredient

Grass-fed

Ocean Wise

No added dairy

No added gluten

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