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Kung Pao Chicken With Jasmine Rice

Kung Pao Chicken With Jasmine Rice

Ingredients for One

  1. 150 grams free range chicken thigh fillets
  2. 0.5 tbsp oyster sauce
  3. 0.25 tsp stock powder
  4. 1 tbsp peanuts
  5. 0.5 cup jasmine rice
  6. 1 zucchini
  7. 1 carrots
  8. 1 spring onions
  9. 1 garlic
  10. 1 brown onion
  11. 0.5 tbsp rice vinegar - PANTRY ITEM
  12. 0.5 tbsp cornstarch or cornflour - PANTRY ITEM
  13. 0.5 tbsp brown sugar - PANTRY ITEM
  14. tbsp soy sauce - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range chicken thigh fillets
  2. 1 tbsp oyster sauce
  3. 0.5 tsp stock powder
  4. 2 tbsp peanuts
  5. 1 cup jasmine rice
  6. 1 zucchini
  7. 1 carrots
  8. 1 spring onions
  9. 1 garlic
  10. 1 brown onion
  11. 1 tbsp rice vinegar - PANTRY ITEM
  12. 1 tbsp cornstarch or cornflour - PANTRY ITEM
  13. 1 tbsp brown sugar - PANTRY ITEM
  14. tbsp soy sauce - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range chicken thigh fillets
  2. 2 tbsp oyster sauce
  3. 1 tsp stock powder
  4. 4 tbsp peanuts
  5. 2 cup jasmine rice
  6. 1 zucchini
  7. 2 carrots
  8. 2 spring onions
  9. 2 garlic
  10. 1 brown onion
  11. 2 tbsp rice vinegar - PANTRY ITEM
  12. 2 tbsp cornstarch or cornflour - PANTRY ITEM
  13. 2 tbsp brown sugar - PANTRY ITEM
  14. tbsp soy sauce - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range chicken thigh fillets
  2. 3 tbsp oyster sauce
  3. 1.5 tsp stock powder
  4. 6 tbsp peanuts
  5. 3 cup jasmine rice
  6. 2 zucchini
  7. 3 carrots
  8. 3 spring onions
  9. 3 garlic
  10. 2 brown onion
  11. 3 tbsp rice vinegar - PANTRY ITEM
  12. 3 tbsp cornstarch or cornflour - PANTRY ITEM
  13. 3 tbsp brown sugar - PANTRY ITEM
  14. tbsp soy sauce - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Prep:

  1. cut chicken into bite-size pieces
  2. peel and slice onion
  3. peel and mince garlic
  4. peel and thinly slice carrots
  5. wash and thinly slice spring onions, separating white and green parts
  6. wash and slice zucchini

Method:

  1. In a bowl, combine chicken with cornflour or cornstarch and soy sauce(0.5 tbsp/P). Set aside for 5 minutes.
  2. Rinse jasmine rice under cold water. Add water and rice to a saucepan, using a ratio of 1.5 cups water to 1 cup rice with pinch of salt. Bring to the boil, then cover with a tight fitting lid and cook on low heat for 14 minutes. Stand covered for 5 minutes, then fluff the rice with a fork.
  3. In a small bowl, mix soy sauce(1 tbsp/P), oyster sauce, vinegar, brown sugar, pepper and vegetable stock powder.
  4. Heat cooking oil in a pan over medium-high heat. Add chicken and cook for 3-4 minutes until browned. Remove from pan and set aside.
  5. n the same pan, heat some cooking oil. Add onion, zucchini, white parts of spring onions and carrot. Cook for 2-3 minutes. Add garlic stirring for 30 seconds until fragrant.
  6. Return the chicken to the pan. Pour in the sauce and toss to coat. Cook for another 3-4 minutes until sauce thickens. Stir in peanuts.
  7. Divide jasmine rice between bowls, top with Kung Pao Chicken, and garnish with sliced green onion.
  8. wash and chop parsley
  9. cut lemon into wedges
  10. preheat the oven to 200°C (180°C fan-forced)
  11. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  12. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  13. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  14. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  15. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
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