Kung Pao Chicken Thighs
with Garlicky Bok Choy & String Peas
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Pao-wer to the people! If this Chinese-derived dish is a favourite of people everywhere, it’s because it hits the right spots just about everywhere on everyone’s tongue. Dosed with sweet, sesame-laced spices, bite-size pieces of tender chicken thighs gleam in a glaze of citrusy ponzu, honey and garlic, punctuated with the nutty crunch of peanuts. Keep it classic over a mound of white rice, with some snappy garlic-sautéed string peas and baby bok choy.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 340g Baby bok choy
- 100g String peas (snow peas or sugar snap peas)
- 1 Garlic clove
- 1 Scallion
- 25g Chopped peanuts
- 160g White rice
- 45ml Ponzu lime sauce
- 14g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Medium pot
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
4 g
Sodium
1600 mg
Total Carb
87 g
Sugars
15 g
Protein
48 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before cutting into bite-size pieces.
Mise en place
Meanwhile, remove the root ends of the bok choy; roughly chop. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise on an angle. Thinly slice the scallion crosswise on an angle. Mince the garlic.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and string peas. Sauté, 3 to 4 min., until tender; season with the remaining spices and S&P.
Make the sauce & coat the chicken
In the reserved pan, heat a drizzle of oil on medium-high. Add the peanuts and remaining garlic. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the ponzu, honey, chicken and 2 tbsp water (double for 4 portions). Cook, spooning the sauce over the chicken, 2 to 3 min., until glazed. Add the scallion; toss well.
Plate your dish
Divide the rice between your plates. Top with the vegetables, chicken and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
