Kung Pao Tempura Tilapia Bowl

with jasmine rice and peas

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat, 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

In Your Box (serves 2)

  • 2 Garlic Clove
  • Info
    ½ oz. Roasted Peanuts
  • 1 Lime
  • 6 fl. oz. Canola Oil
  • Info
    ⅓ cup Tempura Mix
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 5 oz. Peas
  • ¾ cup Jasmine Rice
  • Info
    2 fl. oz. Starport Kung Pao Sauce
  • Info
    12 oz. Tilapia Fillets

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
    791
  • Carbohydrates
    91g
  • Fat
    28g
  • Protein
    45g
  • Sodium
    1426mg

Recipe Steps

  • 1

    Prep

    Chop garlic Juice lime Chop peanuts

  • 2

    Cook Rice

    Cook rice according to package directions. Fluff with soy sauce, peas and garlic. Cover and set aside.

  • 3

    Cook Tilapia

    Mix tempura with enough water to make a semi-thick slurry. Cut tilapia into bite size pieces. Sprinkle tilapia with ¼ tsp salt and a pinch of pepper. Dip into batter and fry until crisp and done.

  • 4

    Make Sauce

    Combine kung pao sauce and lime juice. Stir to combine.

  • 5

    FInish The Dish

    Garnish with peanuts

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