Kung Pao Chicken Stir-Fry

with Baby Bok Choy, Bell Pepper & Toasted Cashews

Moderate | 25 min

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Contains: Cashews, Sesame, Soy, Sulphites, and Wheat.

May Contain: Egg, Fish, Milk, Mustard, Peanuts, Shellfish, other Tree Nuts, and other sources of Gluten.

What We'll Send

Red Onion Diced 3/4"
Chicken Breast Diced
Ginger
Sesame Oil
Garlic
Jasmine Rice
Green Onion
Whole Cashews
Brown Sugar
Dark Soy Sauce
Red Bell Pepper
Sambal Oelek
Sherry Cooking Wine
Baby Bok Choy
GF Soy Sauce
Cornstarch
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 909
Fat 28g
Protein 48g
Carbohydrates 111g

Cooking Directions

1

Cook Rice
- Rinse and drain jasmine rice in a fine mesh sieve.
- Add jasmine rice to a small pot with 1 1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook rice for 15-18 minutes or until grains are tender.

2

Toast Cashews
- Add cashews to a dry skillet over medium heat.
- Toast for 5-6 minutes, tossing often, until golden and fragrant.
- Remove from skillet and set aside.

3

Prepare Ingredients
- Meanwhile, wash bell pepper, baby bok choy and green onion.
- Cut bell pepper in half, remove stem and seeds, and dice into ¾ inch pieces.
- Trim stems from baby bok choy bundles and separate leaves, tearing off and discarding any thick white stalks.
- Thinly slice green onions.
- Drain diced chicken and pat dry with paper towel.
- Season well with salt and pepper.

4

Prepare Sauce
- In a small bowl, whisk together 2 tbsp. cold water with cornstarch until dissolved.
- Whisk in dark soy sauce, soy sauce, sherry cooking wine, garlic, ginger, brown sugar and sesame oil.
- Add sambal oelek to taste and set aside for step 5.

5

Cook Stir-Fry
- Heat 1 tbsp. olive oil in a large skillet over medium-high.
- Once hot, add chicken and cook for 3-4 minutes, until no longer pink on the outside.
- Add bell pepper, onion and baby bok choy to skillet and cook for 2-3 minutes, until vegetables are tender.
- Reduce heat to medium, add prepared sauce, cashews and half of the green onions and toss to coat with sauce.
- Reduce heat to medium-low and cook for 4-5 minutes, or until chicken is cooked to an internal temperature of 165°F.

6

Finish + Serve
- Portion rice into serving bowls with stir-fry over top.
- Garnish with remaining green onions.
- Enjoy!

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