Chinese Spicy Kung Pao-Style Shrimp
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Chinese Spicy Kung Pao-Style Shrimp

Chinese Spicy Kung Pao-Style Shrimp

with Bell Pepper, Peanuts & Jasmine Rice

Craving a carton of your favorite takeout to celebrate Asian Heritage Month? We’ve got you covered—no take-out menu required. You’ll toss tender diced chicken thighs with toasted peanuts, sautéed bell pepper, and scallions, and coat in a quick homemade spicy-sweet Szechuan sauce. Serve with fragrant jasmine rice and a pinch of chili flakes to finish, and we think you’ll agree: kung pao from your kitchen was an absolutely delicious idea.

Calorie Smart
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

¾ cup

Jasmine Rice

1 unit

Bell Pepper

2 unit


4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

2 tablespoon

Szechuan Paste

(Contains Soy, Wheat, Sesame)

½ ounce


(Contains Peanuts)

10 ounce


(Contains Shellfish)

1 teaspoon

Garlic Powder

1 tablespoon


1 teaspoon

Chili Flakes

Not included in your delivery



2 teaspoon

Cooking Oil

1 teaspoon



Nutrition Values

/ per serving
Calories630 kcal
Fat11 g
Saturated Fat1.5 g
Carbohydrate95 g
Sugar19 g
Dietary Fiber2 g
Protein28 g
Cholesterol215 mg
Sodium2090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Large Pan
Paper Towel


Cook Rice

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• While rice cooks, wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, whisk together sweet soy glaze, half the vinegar, half the Szechuan paste, ¾ cup water, and 1 tsp sugar. (For 4 servings, use all the vinegar, all the Szechuan paste, 1½ cups water, and 2 tsp sugar.)

Cook Vegetables

• Heat a large dry pan over medium-high heat. Add peanuts and toast, stirring often, until golden brown and fragrant, 2-4 minutes. Transfer to a second small bowl; set aside. • Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper and scallion whites; season with salt and pepper. Cook, stirring, until browned and tender, 4-5 minutes. Transfer to a third small bowl; set aside.

Start Chicken

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and garlic powder; season with salt and pepper. Cook, stirring occasionally, until browned, 3-4 minutes (chicken will finish cooking in the next step).

Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

Finish Chicken

• Return veggies to pan with chicken; stir in Szechuan sauce mixture and cook, stirring, until sauce begins to simmer and chicken is cooked through, 1-2 minutes. • In bowl used for sauce, mix cornstarch with 1 TBSP water (2 TBSP for 4 servings) until dissolved. Stir cornstarch mixture into chicken mixture until combined, then simmer until sauce has thickened slightly, 30-60 seconds. • Remove pan from heat. Stir in chili flakes to taste (we used ⅛ tsp). TIP: If sauce seems too thick, stir in a splash of water.

Finish & Serve

• Fluff rice with a fork; season with salt to taste. • Divide rice and chicken between bowls in separate sections. Garnish chicken with peanuts and scallion greens. Sprinkle with any remaining chili flakes to taste and serve.

Shrimp are fully cooked when internal temperature reaches 145°.