Kung Pao Chicken with Sweet Pepper & Zucchini
Garlic Peanuts & Jasmine Rice
Cooking time
25 minutes
Servings
4
Calories
700 /serving
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.
We will send you:
- 8 Chicken thighs
- 2 Garlic cloves
- 2 Scallions
- 1 Zucchini (green, yellow or heirloom)
- 1 Sweet pepper
- 314g Jasmine rice
- 30ml Rice vinegar
- 90ml Hoisin sauce
- 50g Peanuts
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
4 g
Sodium
1500 mg
Total Carb
86 g
Sugars
14 g
Protein
44 g
Fibre
4 g
Preparation
Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; 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.
Mise en place
Meanwhile, thinly slice the scallions, separating the white bottoms and green tops. Core and medium-dice the sweet pepper. Halve the zucchini lengthwise; cut into ¼ inch pieces. Mince the garlic. Pat the chicken dry with paper towel and cut into bite-size pieces; season with S&P. In a small bowl, make the Kung Pao sauce by combining the hoisin and vinegar.
Make the garlic peanuts
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Toast the peanuts, stirring frequently, 1 to 2 min., until golden brown. Add ½ the garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant. Transfer to a paper towel-lined plate; season with ⅓ of the spices. Wipe out and reserve the pan.
Make the stir-fry
In the same pan, heat a generous drizzle of oil on medium-high. Cook the chicken*, stirring frequently, 8 to 10 min., until browned and cooked through. Add the white bottoms of the scallions, sweet pepper, zucchini, and remaining garlic and spices. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the Kung Pao sauce and cook, stirring frequently, 1 to 2 min., until thickened and combined.
Finish & serve
To the pot of rice, add ⅔ of the garlic peanuts and freshly cracked black pepper; stir well. Divide the rice between your plates. Top with the stir-fry. Garnish with the green tops of the scallions and remaining garlic peanuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
