Chinese Spicy Kung Pao-Style Chicken
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Chinese Spicy Kung Pao-Style Chicken

Chinese Spicy Kung Pao-Style Chicken

with Chicken Thighs, 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.

Tags:
Protein Smart
New
Easy Prep
Allergens:
Sesame
Soy
Wheat
Peanuts

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

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

¾ cup

Jasmine Rice

1 unit

Bell Pepper

2 unit

Scallions

4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

2 tablespoon

Szechuan Paste

(Contains Soy, Wheat, Sesame)

½ ounce

Peanuts

(Contains Peanuts)

10 ounce

Diced Chicken Thighs

1 teaspoon

Garlic Powder

1 tablespoon

Cornstarch

1 teaspoon

Chili Flakes

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 teaspoon

Sugar

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Nutrition Values

/ per serving
Calories700 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate95 g
Sugar19 g
Dietary Fiber2 g
Protein37 g
Cholesterol135 mg
Sodium1420 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.

Utensils

Small pot
Small Bowl
Whisk
Large Pan

Instructions

Cook Rice
1

• 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.

Prep
2

• 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
3

• Heat a large dry pan over mediumhigh 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
4

• 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).

Finish Chicken
5

• 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
6

• 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.

Chicken is fully cooked when internal temperature reaches 165°.