Kung Pao Chicken Stir-Fry

with Spicy Garlic Sauce

20 min

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Contains: Sesame, Soy, Sulphites, and Tree Nuts.

May Contain: Egg, Milk, Mustard, Peanuts, Seafood, Wheat, and Gluten.

What We'll Send

Chicken Breast Diced
Red Onion Diced 3/4"
Whole Cashews
Sambal Oelek
Green Onion
Jasmine Rice
GF Soy Sauce
Mixed Bell Peppers
Sesame Oil
White Cooking Wine
Liquid Honey
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, 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.

Calories 654
Fat 29g
Protein 44g
Carbohydrates 51g

Cooking Directions


Marinate Chicken
-Drain diced chicken and pat dry with paper towel.
- In a medium bowl, mix cornstarch, half of the soy sauce, and half of the white cooking wine.
- Add sesame oil, and chicken to bowl. Season with salt and pepper.
- Set aside to marinate.


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.


Prepare Vegetables
- Wash bell pepper and green onion.
- Cut bell pepper in half, remove seeds, and dice into ¾ inch pieces.
- Thinly slice green onions.


Prepare Spicy Garlic Sauce
In a small bowl, whisk garlic, ginger, honey, half of the sambal oelek to taste, and remaining soy sauce and white cooking wine.


Cook Stir Fry
- Heat 1 tbsp. oil in a large skillet over medium-high.
- Once hot, add chicken to skillet. Cook for 2-3 minutes, turning once or twice, until meat is no longer pink on the outside.
- Add bell peppers and red onion and cook for 2-3 minutes, until vegetables are soft.
- Stir cashews and spicy garlic sauce into skillet.
- Mix well while scraping bottom of skillet to loosen any browned bits.
- Cook another 3-4 minutes until chicken is cooked until 165°F.


- Divide rice evenly into bowls.
- Spoon chicken stir-fry on top.
- Garnish with green onions. Serve with any remaining sambal oelek to taste if desired.
- Enjoy!

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