Kung Pao Chicken

Kung Pao Chicken

with Sweet Szechuan Sauce, Peanuts & Jasmine Rice

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You know that feeling? That insatiable, after-dark craving for a steaming white carton of takeout goodness? Yeah, us too. Fortunately, our chefs have got all your food desires covered—no carton required. In your new go-to, tender chicken is mixed with toasted peanuts, sautéed bell pepper and scallions, and coated in a thick sweet Szechuan sauce. Paired with fluffy jasmine rice and a pinch of chili flakes to garnish, we think you’ll agree: Kung Pao is king.

Tags:SpicyNo Oven

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Jasmine Rice

1 unit

Bell Pepper

2 unit


1 clove


4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

5 teaspoon

Rice Wine Vinegar

2 tablespoon

Szechuan Paste

(ContainsSoy, Wheat)

1 tablespoon


10 ounce

Chicken Breast Strips

1 ounce



1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon


2 teaspoon

Cooking Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories740 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate81 g
Sugar26 g
Dietary Fiber2 g
Protein38 g
Cholesterol130 mg
Sodium1980 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.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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• In a small pot, combine rice, ¾ cup water (1½ 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.


• Meanwhile, wash and dry all produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Trim scallions, then cut crosswise into ¾-inch pieces. Peel and mince garlic. • In a small bowl, whisk together sweet soy glaze, half the vinegar, half the Szechuan paste, 2 tsp cornstarch (you’ll use the rest later), 2 tsp sugar, and ¾ cup water. (For 4 servings, use all the vinegar and Szechuan paste, 4 tsp cornstarch, 4 tsp sugar, and 1¼ cups water.)


• Heat a large, dry pan over mediumhigh heat. Add peanuts and cook, stirring often, until golden brown and toasted, 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; season with salt and pepper. Cook, stirring, until browned and just tender, 4-5 minutes. • Add scallions; cook until softened, 1-2 minutes more. • Transfer to a third small bowl; set aside.


• Meanwhile, pat chicken* dry with paper towels. Place in a medium bowl and season with salt and pepper. Toss with remaining cornstarch until thoroughly coated. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, without stirring, until browned, 3-4 minutes. • Stir and continue cooking until chicken is cooked through, 1-2 minutes more.


• Return veggies to pan with chicken. Add garlic and cook until fragrant, 30 seconds. • Add sweet Szechuan sauce; cook, stirring, until sauce has thickened, 1-2 minutes more. • Remove pan from heat. Stir in peanuts, 1 TBSP butter (2 TBSP for 4 servings), and chili flakes to taste. TIP: If sauce is too thick, add a splash of water.


• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt to taste. • Divide rice between bowls. Mound kung pao chicken to the side. Garnish chicken with any remaining chili flakes to taste and serve.