The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Kung Pao Chicken with Brown Rice & Peanuts
A takeaway classic made in the comfort of your own home. Golden baby sweetcorn and leafy pak choi are sizzled with tender British free-range chicken breast. All dressed in a sweet & sour kung pao sauce. A crunchy cucumber salad brings in the freshness. Brown rice to soak it all up. All the flavour - none of the faff.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- ½ tsp chilli flakes
- 1 handful of fresh coriander
- 1 midi cucumber
- 25g honey
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 spring onion
- 80g brown rice (100% Brown Rice)
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 300g diced British Free Range chicken breast
- 1 pak choi
- 80g baby corn
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 tbsp cornflour
Nutritional Information
Calories: 556
Protein: 49g
Carbs: 59g
Fat: 14g
Ingredients
- 0.5 tsp chilli flakes (use half)
- 1 handful of fresh coriander (use half)
- 25g honey (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 80g baby corn (use half)
- 1 tbsp cornflour (use half)
- 150g diced British Free Range chicken breast
- 2 spring onion
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 80g brown rice (use half) (100% Brown Rice)
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 pak choi (use half)
- 1 midi cucumber (use half)
Nutritional Information
Calories: 559
Protein: 49g
Carbs: 59g
Fat: 15g
Kung Pao Chicken with Brown Rice & Peanuts
A takeaway classic made in the comfort of your own home. Golden baby sweetcorn and leafy pak choi are sizzled with tender British free-range chicken breast. All dressed in a sweet & sour kung pao sauce. A crunchy cucumber salad brings in the freshness. Brown rice to soak it all up. All the flavour - none of the faff.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, 2 medium bowls & a large frying pan
Get prepped
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Cut the baby corn into thirds widthways. Thinly slice the pak choi. Thinly slice the spring onions, keeping the white and green parts separate. Halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then thinly slice lengthways into matchsticks
Fry the chicken & make the kung pao sauce
- Place the chicken into a medium bowl with the cornflour and a good pinch of salt. Toss to coat
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 8 mins, stirring occasionally, until golden. Season with salt and pepper
- In the other medium bowl, combine the hoisin, chilli (for those who want heat), honey, vinegar and 1 tbsp water (1/2 tbsp for 1 person)
Time for veg
- Add the baby corn, pak choi and spring onion whites to the chicken pan and cook for another 4-5 mins, until the veg has softened and the chicken is cooked through. Season with salt and pepper
- Pour in three-quarters of the kung pao sauce and stir to combine. Simmer everything for 1-2 mins, until the sauce coats the chicken and veg
Make the cucumber salad
- Roughly chop the peanuts and coriander
- Add the cucumber to the remaining kung pao sauce and toss to coat
Last bits & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the kung pao chicken between bowls, with the rice and cucumber alongside. Sprinkle over the coriander, peanuts and remaining spring onion
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.