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 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
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
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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