Kung Pao Chicken & Capsicum
with Rice & Peanuts
- Peanuts
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Peanuts
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
2
Garlic
330 g
Chicken Thigh
3
Spring Onion
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Chilli Flakes
1
Capsicum
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Sesame Oil Blend
(Contains: Sesame)
1 packet
Ginger Paste
1 packet
Cornflour
(May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut, Peanuts.)
Cooking Steps
Add the water to a medium saucepan and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
While rice is cooking, roughly chop capsicum and spring onion. Finely chop garlic. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin.
In a small bowl, combine cornflour (see ingredients), the rice wine vinegar, balsamic vinegar, sesame oil blend, brown sugar, soy sauce and a splash of water. Cut chicken thigh into 2cm chunks and set aside.
In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum, tossing, until slightly charred and tender, 3-5 minutes. Transfer to a bowl.
Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 4-5 minutes. Add garlic, ginger paste, crushed black peppercorns, chilli flakes (if using) and 1/2 the spring onion. Cook, tossing, until fragrant, 1-2 minutes. Add capsicum and the sauce mixture and cook until sauce is thickened, 1-2 minutes. Remove from heat. Add Sichuan garlic paste and toss to combine. TIP: You may find the peppercorns spicy. Use less if you're sensitive to heat!
Divide rice between bowls. Top with kung pao chicken and capsicum. Sprinkle with roasted peanuts and remaining spring onion to serve.
