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Kung Pao Chicken

ready to cook imported jasmine rice


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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


  • 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


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.