Kung Pao Chicken with Sautéed Snow Peas  & Sweet Peppers
Customer Favorite

Kung Pao Chicken

with Sautéed Snow Peas & Sweet Peppers

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This take on the classic Sichuan dish highlights fresh bird’s eye chile—a petite variety known for its potent heat—sautéed with our chicken and vegetables to help deliver the thrillingly spicy flavor the dish is known for. It’s perfectly tempered by traditional pairings of crunchy peanuts and fluffy white rice.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Cut off and discard the stem of the chile pepper; halve lengthwise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling. In a bowl, combine the cumin-Sichuan sauce, soy sauce, mirin, and vinegar

Brown the chicken:
3 Brown the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

Finish & serve your dish:
4 Finish & serve your dish:

To the pan, add the snow peas, quartered sweet peppers, sliced white bottoms of the scallions, and halved chile pepper; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully remove and discard the chile pepper. Serve the cooked rice topped with the finished chicken, vegetables, and sauce. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Cut off and discard the stem of the chile pepper; halve lengthwise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling. In a bowl, combine the cumin-Sichuan sauce, soy sauce, mirin, and vinegar

Prepare the ingredients & make the sauce:
Brown the chicken:
3 Brown the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

4 Finish & serve your dish:

To the pan, add the snow peas, quartered sweet peppers, sliced white bottoms of the scallions, and halved chile pepper; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully remove and discard the chile pepper. Serve the cooked rice topped with the finished chicken, vegetables, and sauce. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 4