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Spicy Kung Pao Chicken & Rice

Spicy Kung Pao Chicken & Rice

Rating
4.5rating out of 5

(3960 reviews from our customers)

Prep Time

35 min

Cuisine

Chinese

Kung Pao is a spicy dish from the Sichuan province of China. You'll add spice in two ways with fresh chilli, and hot sweet chilli jam. Don't be afraid to cook this on a high heat for a more authentic flavour!

Prep Time

35 min

Cuisine

Chinese

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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!

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 (25g)<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 680 kJ
161 kcal
2707 kJ
642 kcal
Fat
of which saturates
5.1 g
1.2 g
20.3 g
4.7 g
Carbohydrate
of which sugars
17.8 g
3.1 g
70.8 g
12.4 g
Fibre 1.2 g 4.7 g
Protein 11.1 g 44.1 g
Salt 0.32 g 1.29 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 (100%) Keep the Ginger chilled.
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 (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
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 (100%)
1 soy sauce sachet (15ml)
water, soya 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

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

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

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

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

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

5

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

Add the chopped chicken thighs 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

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!)

Taste for seasoning, adding more salt if needed – 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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