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

Difficulty Level: Easy

Spice Level: Spicy

Contains: Peanuts, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
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.

In Your Box (serves 2)

  • 8 oz. Cooked Jasmine Rice
  • 1 Red Bell Pepper
  • Info
    ½ oz. Roasted Peanuts
  • 14 oz. Diced Chicken Thighs
  • 2 oz. Peas
  • Info
    3 fl. oz. Kung Pao Sauce

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.

  • Nutrition (per serving)

  • Calories
    648
  • Carbohydrates
    56g
  • Fat
    24g
  • Protein
    50g
  • Sodium
    1310mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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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