Kung Pao Chicken Thigh Fried Rice with Red Bell Pepper and Peas
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Give the delivery kid the night (or year) off: the amazing flavors in this Kung Pao chicken fried rice assure you'll never order Chinese delivery again.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Chicken
Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" pieces. If using steak strips, separate into a single layer and pat dry.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
If using steak strips, follow same instructions and cook until no pink remains, 4-6 minutes. If using ground turkey, add a pinch of salt and follow same instructions, breaking up with a spoon, until no pink remains, 7-9 minutes.
Transfer to a plate.
Reserve pan; no need to wipe clean.
Heat Rice and Prepare Ingredients
Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork.
While rice microwaves, stem, seed, remove ribs, and cut red bell pepper into ¼" slices.
Coarsely chop peanuts.
Cook the Bell Pepper
Return pan used to cook chicken to medium-high heat.
Add 2 tsp. olive oil and red bell pepper to hot pan and stir occasionally until tender, 4-5 minutes.
Finish the Dish
Add chicken, rice, peas, kung pao sauce, ¼ tsp. salt, and a pinch of pepper. Stir until heated through, 30-60 seconds.
If using steak strips or ground turkey, follow same instructions.
Remove from burner.
Plate dish as pictured on front of card, garnishing with peanuts. Bon appétit!
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