Kung Pao Chicken Stir-Fry

with Sambal Garlic Sauce and Jasmine Rice

20 min

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Contains: Soy, Sulphites, Sesame, Tree Nuts

May Contain: Mustard, Wheat, Gluten, Milk, Egg, Peanuts, Fish, Shellfish

What We'll Send

Jasmine Rice
Green Onion
GF Soy Sauce
Mixed Bell Peppers
Sambal Oelek
Sesame Oil
White Cooking Wine
Whole Cashews
Red Onion Diced 3/4"
Liquid Honey
Chicken Tenders
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, dairy, soy, eggs, wheat, gluten, 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.
This recipe contains soy, corn, sesame, sulphites, poultry, and honey.

Calories 755
Fat 30g
Protein 61g
Carbohydrates 51g

What You'll Need

Cooking Directions


Marinate Chicken

Pat chicken tenders dry on paper towel. Slice chicken into 1 inch pieces. In a medium bowl, mix sesame oil and half of both the soy sauce and white cooking wine. Season with black pepper. Add cornstarch and stir until there are no lumps. Add chicken pieces and set aside to marinate.


Cook Rice

Empty rice into a fine mesh sieve and rinse under cold water. Add rice to a small pot with 1 1/2 cups (3 cups for 4 servings) salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 16-18 minutes or until grains are tender.


Prepare Vegetables + Sambal Sauce

Wash and cut bell pepper in half. Remove seeds and cut into ¾ inch pieces. Wash green onions and thinly slice. In a small bowl, whisk together garlic, ginger, honey, half of the sambal oelek to taste, remaining soy sauce and white cooking wine.


Cook Stir Fry

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium-high heat. Once hot, add chicken. Cook for 4-5 minutes, turning once or twice, until meat is no longer pink. Add bell pepper and red onion. Cook for 2-3 minutes, until vegetables have softened. Add cashews and sambal soy mixture to skillet. Mix evenly and scrape bottom of pan to loosen any browned bits. Cook for 3-4 minutes, until cashews are hot.


Plate + Serve

Spoon rice evenly into bowls. Add chicken stir fry on top. Drizzle with remaining sambal oelek to taste. Sprinkle everything with sliced green onions. Enjoy!

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