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Shanghai Kung Pao Chicken
with Stir-Fried Spring Peas & Sweet Peppers
35 MIN
4 Servings
From the Test Kitchen
For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Shanghai with a Kung Pao chicken recipe from Cici, a local chef who teaches Chinese cooking techniques in her Airbnb Experience. Here, to help achieve traditional stir-fry results, sweet peppers and spring peas are cooked quickly in a hot pan to retain their crisp textures.
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NutritionPER SERVING
-
Calories500 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 1 cup Jasmine Rice
- ½ lb Snow Peas
- 4 oz Sweet Peppers
- 2 Scallions
- 2 cloves Garlic
- 3 Tbsps Roasted Peanuts
-
3 Tbsps Cumin & Sichuan Peppercorn Sauce
- 2 Tbsps Soy Sauce
- 1 Tbsp Mirin
- 1 Tbsp Rice Vinegar
- 1½ Tbsps Tonkatsu Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a medium saucepan, combine the rice, a big pinch of salt, and 2 cups 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 peppers; remove and discard the cores, then quarter lengthwise. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. In a bowl, combine the cumin-Sichuan sauce, soy sauce, mirin, vinegar, tonkatsu sauce, and 2 tablespoons of water.
3
Cook the chicken:
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 and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the vegetables:
Add the quartered peppers to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic, sliced white bottoms of the scallions, and snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
5
Finish & serve your dish:
To the pan, add the cooked chicken and sauce. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until coated and the sauce is slightly thickened. Turn off the heat; season with salt and pepper to taste. 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!
1
Cook the rice:
In a medium saucepan, combine the rice, a big pinch of salt, and 2 cups 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 peppers; remove and discard the cores, then quarter lengthwise. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. In a bowl, combine the cumin-Sichuan sauce, soy sauce, mirin, vinegar, tonkatsu sauce, and 2 tablespoons of water.
3
Cook the chicken:
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 and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the vegetables:
Add the quartered peppers to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic, sliced white bottoms of the scallions, and snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
5
Finish & serve your dish:
To the pan, add the cooked chicken and sauce. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until coated and the sauce is slightly thickened. Turn off the heat; season with salt and pepper to taste. 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