Spicy Kung Pao–Style Chicken
with Dark Meat Chicken, 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 skinless dark meat chicken with toasted peanuts, sautéed bell pepper, and scallions, and coat in a quick 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tablespoon
Cornstarch
2.5 teaspoon
Rice Wine Vinegar
10 ounce
Diced Skinless Dark Meat Chicken
¾ cup
Jasmine Rice
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 teaspoon
Chili Flakes
2 unit
Scallions
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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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.
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Keep covered off heat until ready to serve.
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While rice cooks, wash and dry produce.
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Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
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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.)
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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.
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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.
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Open package of chicken* and drain off any excess liquid.
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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).
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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.
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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.
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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.
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Fluff rice with a fork; season with salt to taste.
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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.
