Kung Pao Chicken

$14.99

- $27.99

Level: Medium | Cook Time: 30 min | Prep Time: 10 min | Very Spicy

Country

China

Serving Size

2 servings, 4 servings

Shipping Fee: $9.99 | Free shipping on purchases over $60

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Kung Pao Chicken

Forget about takeout! If you’re craving a satisfying and intensely flavorful chicken stir-fry, you must try our Kung Pao Chicken recipe. The secret behind a proper kung pao is layering the flavors one by one, starting with golden seared chicken, which you can achieve with a wok or a large pan. Your chicken will end up fork-tender and juicy thanks to the soy sauce and sesame oil marinade. The protein is followed by a colorful selection of roasted bell peppers, caramelized onions, and spicy hot peppers adding color, flavor and nutrition to your Sichuan-style stir-fry.

Flavors build up thick and fast as you add fragrant ginger and garlic, which is precisely when your kitchen is filled with the loveliest oriental aromas. A crunchy bite from roasted peanuts and hints of brightly colored, sliced green onions add the finishing touch to a dish that will definitely make you proud.

The result is a fairy-tale restaurant-quality Chinese stir-fry. The resemblance to generations-old Chinese restaurant kung pao is uncanny. You get all that sweetness, savoriness and unctuousness you expect, but this one is way better — you made it yourself.

Nutritional Values

Calories: 781
Fat: 42g
Cholesterol: 157 mg
Sodium: 2,428 mg
Potassium: 1,317 mg
Carbohydrates: 41g
Protein: 59g
Vitamin A: 156%
Vitamin C: 71%
Calcium: 12%
Iron: 25%

Allergens

Nuts
Soy

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.

Food of China

Region

China, officially the People's Republic of China is a country in East Asia. It is the world's most populous country, with a population of around 1.4 billion in 2019.

Fun Facts

All food are Bite-Size for chopstick eating.
China Uses 45 Billion Pairs of Chopsticks a Year
Chinese chefs, particularly Jiangsu cuisine experts, go overboard on presentation. They believe "the first bite is with the eyes". Dishes are served in precise patterns or lifelike shapes.

Ingredients

1 ½ pounds boneless skinless chicken breast, cut into 1-inch pieces
2 ½ teaspoons cornstarch corn starch or flour
5 tablespoons soy sauce
5 teaspoons (10 ml) sesame oil
½ teaspoon black pepper
3 tablespoons water
3 tablespoons honey
3 tablespoons rice vinegar
2 tablespoons vegetable oil
1 cup diced white onion, ¾-inch dice
2 cups diced bell pepper, red and green, ¾-inch dice
1 tablespoon minced garlic
1 tablespoon minced ginger
8 pieces dried red chilies, cut in half
2 tablespoons roasted peanuts
1 tablespoon thinly sliced green onions

What You'll Need

Cooking Oil
Large Saute Pan

Recipe

STEP 1

Add diced chicken, 1 ½ teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper to a medium-sized bowl, mix to combine. Allow chicken to marinate while preparing the other ingredients.

STEP 3

Make a cornstarch slurry mix by whisking together 1 teaspoon cornstarch and 2 teaspoons water.

STEP 5

Turn heat down to medium and add the onions,bell peppers, garlic, ginger, and chili peppers, stir-fry for 3-4 minute.

STEP 7

Measure 1 1/2 cups of water, 1 teaspoon oil for every cup of uncooked rice, combine and stir in a medium saucepan. Bring water to a boil and cover the pot with a tight-fitting lid, and reduce the heat to low. Simmer for 15 minutes.
Turn off the heat and let the pot stand, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.

STEP 2

Mix 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl.

STEP 4

Heat a large saute pan over medium-high heat. Add vegetable oil, once the oil is hot add the marinated chicken in a single layer in the pan. Let it to cook without moving for 2 minutes. Stir and cook for an additional 2 minutes then place in a clean bowl.

STEP 6

Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble, 1 to 2 minutes. Mix the cornstarch slurry and then gradually add to the pan, stirring to combine. Stir and cook until the sauce is thickened, 1 minute.

STEP 8

Add cooked rice on plate. Place the kung pao stir mix on top bed of rice and garnish with peanuts and green onions. Enjoy!

Recipe

STEP 1

STEP 2

Mix 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl.

STEP 3

Make a cornstarch slurry mix by whisking together 1 teaspoon cornstarch and 2 teaspoons water.

STEP 4

STEP 5

Turn heat down to medium and add the onions,bell peppers, garlic, ginger, and chili peppers, stir-fry for 3-4 minute.

STEP 6

STEP 7

STEP 8

Add cooked rice on plate. Place the kung pao stir mix on top bed of rice and garnish with peanuts and green onions. Enjoy!

Shipping Fee

Shipping Fee: $9.99 | Free shipping on orders over $60.00

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