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Spicy Kung Pao Chicken & Rice

Spicy Kung Pao Chicken & Rice

Rating
4.5rating out of 5

(2586 reviews from our customers)

Prep Time

35 min

Cuisine

Chinese

Use within

4-5 days

Kung Pao is from the Sichuan province of China and is hot and spicy. Add heat in two ways with our chilli jam and hot chilli. Cook over a high heat to get that authentic flavour!

Prep Time

35 min

Cuisine

Chinese

Use within

4-5 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Red-onion
1 red onion
Red-chilli
1 red chilli
Red-pepper
1 red pepper
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
Cornflour
1 tbsp cornflour
coriander-seeds
1 tsp coriander seeds
Spring-onion
2 spring onions
British Chicken thigh fillets x4 2
320g British chicken thighs
roasted peanuts
1 bag of roasted peanuts (25g) †
Fresh Chilli Jam- retouch
1 chilli jam pot (25g)
basmati-rice
130g basmati rice
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
cracked black pepper
2.5g cracked black pepper
You Will Need
Food processor / pestle & mortar, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 red chilli
  • 1 red pepper
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 tbsp cornflour
  • 1 tsp coriander seeds
  • 1 spring onion
  • 320g British chicken thighs
  • 1 bag of roasted peanuts<span class="strong">†</span>
  • 1 chilli jam pot (25g)
  • 130g basmati rice
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 2.5g cracked black pepper
Typical Values per 100g per serving
Energy 664 kJ
158 kcal
2645 kJ
630 kcal
Fat
of which saturates
4.4 g
1 g
17.5 g
3.8 g
Carbohydrate
of which sugars
18.5 g
3.1 g
73.7 g
12.2 g
Fibre 1.1 g 4.6 g
Protein 11.1 g 44.2 g
Salt 0.31 g 1.22 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 red chilli
red chilli
1 red pepper
red pepper
1 garlic clove
garlic
15g fresh root ginger
ginger
1 tbsp cornflour
maize starch (100%)
1 tsp coriander seeds
coriander seeds(100%)
1 spring onion
spring onion
320g British chicken thighs
chicken thigh meat (100%)
1 bag of roasted peanuts
roasted peanut 96%, rapeseed oil
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
130g basmati rice
basmati rice
1 soy sauce sachet (15ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
2.5g cracked black pepper
black pepper
Allergens
  • Allergens highlighted by † (peanut, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Spicy Kung Pao Chicken & Rice

Add the cracked black pepper and coriander seeds to a pestle & mortar and bash into a coarse powder (or pulse in a food processor)

Peel and finely slice (don't chop!) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop the ginger

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice into thin strips 

 

2 Spicy Kung Pao Chicken & Rice

Slice the green ends of the spring onions finely and cut the remaining spring onion into rough pieces 

Peel and roughly slice the red onion[s]

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large, bite-sized pieces

Cut the chicken thighs into bite-sized pieces

3 Spicy Kung Pao Chicken & Rice

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

4 Spicy Kung Pao Chicken & Rice

Heat a dry, large, wide-based pan or wok (preferably non-stick) over a medium heat

Once hot, add the crushed coriander seeds and black pepper and cook for 1 min or until fragrant  

5 Spicy Kung Pao Chicken & Rice

Once fragrant, add a drizzle of vegetable oil and increase to a high heat

Add the chopped chicken thighs and a generous pinch of salt and cook for 3-4 min or until lightly browned all over

Once the chicken has browned, add the sliced garlic and chopped ginger and cook for 1 min further

Add the sliced red onion and red pepper and cook for 2-3 min further

6

Meanwhile, combine the cornflour, soy sauce and chilli jam in a bowl with 150ml [250ml] cold water and give everything a good mix up – this is your kung pao sauce

 

7 Spicy Kung Pao Chicken & Rice

Add the roasted peanuts, spring onion pieces and sliced red chilli (can't handle the heat? Go easy!) and cook for 1-2 min further 

Add the kung pao sauce to the pan and cook for 3-4 min further or until thickened and the chicken is cooked through (no pink meat!)

Season with a pinch of salt – this is your spicy kung pao chicken

8

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Serve the spicy kung pao chicken with the cooked basmati rice to the side

Garnish with the reserved spring onion

Enjoy!

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