Kung Pao Chicken

With Dried Chilies, Peanuts, and Green Onions

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Peanuts, Soy

Calories Conscious
A note about serious food allergies

Your eyes are not deceiving you - this is the healthier, Home Chef version of the classic, greasy Asian fare you know and love. We start with lean chicken breasts, marinated and slathered in an irresistibly sweet and spicy sauce. Our Kung Pao chicken is paired with fluffy Jasmine rice and verdant green onion - a dish so good, you'll throw away those takeout menus forever.

In Your Box (serves 2)

  • 2 Green Onions
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • 1 cup Jasmine Rice
  • 1 fl. oz. White Cooking Wine
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • 2 Dried Chilies
  • 2 tsp. Chopped Ginger
  • Info
    2 oz. Roasted Peanuts
  • Info
    4 fl. oz. Starport Kung Pao Sauce
  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    52g
  • Fat
    23g
  • Protein
    67g
  • Sodium
    1722mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Thinly slice green part of green onions on a bias (angle). Chop white/light green parts of green onions and separate from bias-cut green onions. Mince garlic. Rinse chicken breasts and pat dry. Slice chicken into ½" pieces

  • Step 2 - Cook the Rice
    2

    Cook the Rice

    Bring a medium pot with rice and 1½ cups of water to a boil. Reduce heat to simmer and allow rice to cook for 15-20 minutes, or until tender. Remove from heat, fluff with a fork, season with a pinch of salt and pepper, and keep warm until ready to serve.

  • Step 3 - Marinate the Chicken
    3

    Marinate the Chicken

    Add sliced chicken to a clean mixing bowl. In a separate container, mix together the white wine and soy sauce to create the marinade. Pour marinade over chicken, ensuring pieces are covered with the sauce. Allow chicken to marinate for at least 10 minutes before cooking.

  • Step 4 - Cook the Kung Pao Chicken
    4

    Cook the Kung Pao Chicken

    Warm 1 tsp. olive oil in a medium pan on medium-high heat. Once warm, add the dried chilies to taste and stir-fry them for about 30 seconds until they become aromatic. Add chicken and allow to brown until no longer pink, about 5 minutes. Add the green onion whites, garlic, ginger, and peanuts. Reduce heat to medium, stir in Kung Pao sauce, and allow mixture to cook for another 3-4 minutes, until browned and caramelized. Season with a pinch of salt and pepper. Keep warm until ready to serve.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Add a serving of rice to a shallow bowl or plate and place to one side. For an artful touch, you can pack rice into a small bowl and flip over onto the plate to create a dome-shaped mound. Add one serving of chicken to the plate, removing dried chilies before eating (they’re a bit tough), especially if you are averse to heat. Garnish with the bias-sliced green onions.