Express
Kung Pao Chicken Thigh Fried Rice with Red Bell Pepper and Peas
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Peanuts, Soy
Chef
Nigel Palmer
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)
- 14 oz. Diced Chicken Thighs
- 8 oz. Cooked Jasmine Rice
- 1 Red Bell Pepper
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3 fl. oz. Kung Pao Sauce
- 2 oz. Peas
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½ oz. Roasted Peanuts
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.
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Nutrition (per serving)
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Calories640
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Carbohydrates57g
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Net Carbs53g
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Fat23g
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Protein47g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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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 1/4" 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, 1/4 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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