Kung Pao Style Chicken

with Baby Bok Choy, Bell Pepper & Toasted Cashews

Moderate | 25 min

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Spice up your dinner plans with this recipe for Kung Pao Chicken. The origins of this popular Chinese-inspired recipe come from the Sichuan province in southeastern China. Our take on this well-known dish features stir-fried chicken breast, bok choy, bell pepper and onion with a sweet and savoury sauce packed with garlic, ginger and chili to taste, topped with toasted cashews for the perfect crunch.
Contains: Cashews, Sesame, Soy, Sulphites, Wheat

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

What We'll Send

Brown Sugar
Jasmine Rice
Garlic
Ginger
Green Onion
Red Onion Diced 3/4"
Whole Cashews
Chicken Breast Diced
Sesame Oil
Baby Bok Choy
Red Bell Pepper
Sambal Oelek
Cornstarch
Sauce Blend
Shaoxing Cooking Wine, Dark Soy Sauce, GF Soy Sauce
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.

Nutritional Info Per Serving
Calories 890
Fat 28g
Protein 48g
Carbohydrates 109g

Cooking Directions

1

Cook Rice

  • Rinse and drain jasmine rice in a fine mesh sieve.
  • Add jasmine rice to a small pot with 1 ½ 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 large 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 sauce blend, 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 the same skillet from Step 2 over medium-high.
  • Once hot, add chicken and cook for 3–4 minutes, until no longer pink on the outside.
  • Add bell pepper, red onion, and baby bok choy to skillet and cook for 2–3 minutes, stirring occasionally 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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