Kung Pao Chicken & Greens
with Rice & Peanuts
This juicy chicken stir-fry is inspired by one of our favourite Chinese restaurant dishes, with our mild Sichuan garlic paste adding the finishing touch. Add chilli if you want more heat, and don't forget the peanuts for crunch.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
2 clove
garlic
½ sachet
black peppercorns
½ packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
sesame oil blend
(Contains Sesame;)
1 packet
chicken thigh
1 packet
ginger paste
1 pinch
chilli flakes
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1
zucchini
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 bag
green beans
1 bag
herbs
Not included in your delivery
1
olive oil
1.25 cup
water
1 tbs
rice wine vinegar
½ tbs
balsamic vinegar
2 tbs
brown sugar
3 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
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 zucchini. Trim and halve green beans. 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 corn flour (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 green beans, tossing, until slightly tender, 1-2 minutes. Add zucchini and cook until 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!
Roughly chop herbs. Divide rice between bowls. Top with kung pao chicken and greens. Sprinkle with roasted peanuts and chopped herbs to serve.
