Kung Pao Chicken
with Sweet Szechuan Sauce, Peanuts & Jasmine Rice
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 unit
Bell Pepper
2 unit
Scallions
1 clove
Garlic
4 tablespoon
Sweet Soy Glaze
(Contains Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat)
1 tablespoon
Cornstarch
10 ounce
Chicken Breast Strips
1 ounce
Peanuts
(Contains Peanuts)
1 teaspoon
Chili Flakes
Not included in your delivery
2.5 teaspoon
Sugar
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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 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 half the vinegar, half the Szechuan paste, 2½ TBSP sweet soy glaze, 2 tsp cornstarch (you’ll use the rest later), 2½ tsp sugar, and ¾ cup water. (For 4 servings, use all the vinegar and Szechuan paste, 5 TBSP sweet soy glaze, 4 tsp cornstarch, 5 tsp sugar, and 1¼ cups water.)
• Heat a large, dry pan over medium-high 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, undisturbed, 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 seems too thick, stir in 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.
