Kung Pao Chicken
with Poblano Pepper & Peanuts
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
It’s easy to order Chinese takeout—straight from your own kitchen. Each serving is lined with warm white rice, followed by deliciously spiced chicken and sautéed veggies cloaked in dark hoisin. Then everything's topped with peanuts for that kung pao kick.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Broccoli florets
- 15ml Minced garlic
- 1 Poblano pepper (or green pepper)
- 25g Chopped peanuts
- 45ml Hoisin sauce
- 160g White rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
4 g
Sodium
1710 mg
Total Carb
97 g
Sugars
21 g
Protein
47 g
Fibre
5 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Toast the peanuts
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
Cook the vegetables
- Halve, core and thinly slice the poblano lengthwise.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the broccoli (halve if large) and sauté, 2 to 3 min., until beginning to brown.
- Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated.
- Add the poblano, garlic, a drizzle of oil, the remaining spices and S&P.
- Sauté, 3 to 5 min., until beginning to brown.
- Add the hoisin and 2 tbsp water (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until combined.
Plate your dish
- Divide the rice between your plates.
- Top with the vegetables and chicken.
- Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
