Meal Kit
Kung Pao Chicken
With Dried Chilies, Peanuts, and Green Onions
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Peanuts, Soy
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Under %{max_calories} calories
Chef
Michael Wallach
Your eyes are not deceiving you - this is the healthier, Home Chef version of the classic, greasy Asian fare you know and love. We start with lean chicken breasts, marinated and slathered in an irresistibly sweet and spicy sauce. Our Kung Pao chicken is paired with fluffy Jasmine rice and verdant green onion - a dish so good, you'll throw away those takeout menus forever.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 cup Jasmine Rice
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4 fl. oz. Starport Kung Pao Sauce
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2 oz. Roasted Peanuts
- 2 Green Onions
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1 fl. oz. Soy Sauce - Gluten-Free
- 1 fl. oz. White Cooking Wine
- 2 tsp. Chopped Ginger
- 2 Garlic Cloves
- 2 Dried Chilies
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pq1DDxP5
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Calories900
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Carbohydrates114g
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Net Carbs110g
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Fat19g
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Protein58g
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Sodium2660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Thoroughly rinse produce and pat dry. Thinly slice green part of green onions on a bias (angle). Chop white/light green parts of green onions and separate from bias-cut green onions. Mince garlic. Rinse chicken breasts and pat dry. Slice chicken into ½" pieces
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2 Cook the Rice
Bring a medium pot with rice and 1½ cups of water to a boil. Reduce heat to simmer and allow rice to cook for 15-20 minutes, or until tender. Remove from heat, fluff with a fork, season with a pinch of salt and pepper, and keep warm until ready to serve.
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3 Marinate the Chicken
Add sliced chicken to a clean mixing bowl. In a separate container, mix together the white wine and soy sauce to create the marinade. Pour marinade over chicken, ensuring pieces are covered with the sauce. Allow chicken to marinate for at least 10 minutes before cooking.
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4 Cook the Kung Pao Chicken
Warm 1 tsp. olive oil in a medium pan on medium-high heat. Once warm, add the dried chilies to taste and stir-fry them for about 30 seconds until they become aromatic. Add chicken and allow to brown until no longer pink, about 5 minutes. Add the green onion whites, garlic, ginger, and peanuts. Reduce heat to medium, stir in Kung Pao sauce, and allow mixture to cook for another 3-4 minutes, until browned and caramelized. Season with a pinch of salt and pepper. Keep warm until ready to serve.
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5 Plate the Dish
Add a serving of rice to a shallow bowl or plate and place to one side. For an artful touch, you can pack rice into a small bowl and flip over onto the plate to create a dome-shaped mound. Add one serving of chicken to the plate, removing dried chilies before eating (they’re a bit tough), especially if you are averse to heat. Garnish with the bias-sliced green onions.
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