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    Kung Pao Chicken - Chefnbox
    Kung Pao Chicken - Chefnbox


    Kung Pao Chicken

    ready to cook imported jasmine rice

    $33.90



    Serve For
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    Description:

    Kung Pao is a popular recipe from the Szechuan region. It is basically a stir-fry with a spicy, velvety sauce that combines ingredients like Szechuan sauce and low sodium soy sauce. 

    Ingredients IQ:
    Szechuan Pepper – This is the ingredient in Kung Pao sauce that makes it Kung Pao and not just any type of stir fry sauce. I describe it as a little bit lemony with a numbing spiciness, rather than hot spiciness like almost every other chili.

    In Your Bag

     EACH  RECIPE SERVES - 2 ADULTS & ONE CHILD

    • Onion, R&G Peppers

    • Chicken

    • Chopped Ginger

    • Chopped Garlic

    • Kung Pao Sauce

    • Jasmine Rice

      Pure Vegetable Oil

    • Scallion

    • Red Chili paste

    • Salt & Pepper

    • Dry Red Chili

    • Mixed Vegetable 

    • Toasted Peanuts

    Preparation


    Cook the Basmati Rice

    • Rinse the Jasmine Rice thoroughly with water & leave it soaked for 5 minutes.

    • Boil 2 cups of water on high. Use standard water to Jasmine Rice ratio (2:1 water: rice)

    • Strain the soaked  Jasmine Rice and add it to the boiling water carefully.

    • Add salt to taste and a splash of oil and cook 7- 8 minutes or until the water has been absorbed.

    • Cover and turn off the heat.

      Prep the Main

        • In a small pot bring 2-3 cups of water to a boil.

        • Add in Chicken and steam for 3-4 minutes

      • Add Onion, R&G Peppers  steam for  2 minutes 

      • Drain the water out and keep it aside

      Cook the Main

      • Heat a pan on medium-low (non-stick, recommended ) and add the Vegetable Oil.

      • Add the Chopped Ginger,  Chopped Garlic and sauté for a minute

      • Add  Dry Red Peppers, Peanuts and the Scallion and then saute for a minute.

      • Add the Steamed Chicken and Onion Peppers saute for a minute.

      • Now  add the Kung Poa Sauce mix and cook for a minute

      • (OPTIONAL) - Add Red Chili Paste to increase the spice level.

      • For a thicker sauce saute for additional 1-2 minutes over high heat while mixing and stirring it continuously until the sauce thickens.

      • Garnish with chopped Scallion and serve right away.

      Plate your dish

      • Divide the Jasmine Rice, and the Kung Pao Tofu between 2 -3 plates. Enjoy!

      Wash uncut produce before use
      Scaling the recipe - Adjusting the ingredient quantities for a different amount of servings. Our recipes are pre-portioned for two. Whether you are cooking for one, two or four, adjusting the quantities of the ingredients is simply halving or doubling the ingredients.