Kung Pao Chicken
ready to cook imported jasmine rice
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.
In Your Bag
EACH RECIPE SERVES - 2 ADULTS & ONE CHILD
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Onion, R&G Peppers
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Chicken
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Chopped Ginger
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Chopped Garlic
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Kung Pao Sauce
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Jasmine Rice
Pure Vegetable Oil
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Scallion
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Red Chili paste
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Salt & Pepper
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Dry Red Chili
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Mixed Vegetable
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Toasted Peanuts
Preparation
Cook the Basmati Rice
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Rinse the Jasmine Rice thoroughly with water & leave it soaked for 5 minutes.
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Boil 2 cups of water on high. Use standard water to Jasmine Rice ratio (2:1 water: rice)
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Strain the soaked Jasmine Rice and add it to the boiling water carefully.
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Add salt to taste and a splash of oil and cook 7- 8 minutes or until the water has been absorbed.
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Cover and turn off the heat.
Prep the Main
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In a small pot bring 2-3 cups of water to a boil.
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Add in Chicken and steam for 3-4 minutes
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Add Onion, R&G Peppers steam for 2 minutes
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Drain the water out and keep it aside
Cook the Main
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Heat a pan on medium-low (non-stick, recommended ) and add the Vegetable Oil.
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Add the Chopped Ginger, Chopped Garlic and sauté for a minute
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Add Dry Red Peppers, Peanuts and the Scallion and then saute for a minute.
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Add the Steamed Chicken and Onion Peppers saute for a minute.
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Now add the Kung Poa Sauce mix and cook for a minute
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(OPTIONAL) - Add Red Chili Paste to increase the spice level.
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For a thicker sauce saute for additional 1-2 minutes over high heat while mixing and stirring it continuously until the sauce thickens.
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Garnish with chopped Scallion and serve right away.
Plate your dish
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Divide the Jasmine Rice, and the Kung Pao Tofu between 2 -3 plates. Enjoy!