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.
Sticky Kung Pao Chicken with Brown Rice, Pak Choi & Peanuts
A takeaway classic made in the comfort of your own home. Crunchy pak choi, pepper and mangetout is sizzled with tender British free-range chicken. All dressed in a sweet & sticky homemade kung pao sauce. Brown rice to soak it all up. Finish with a sprinkle crunchy spring onions, then dig in!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 1 pepper
- 100g rice (brown) (100% Brown Rice)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- ½ tsp chilli flakes
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 spring onion
- 1 pak choi
- 80g mangetout
- 1 tbsp cornflour
- 300g diced British Free Range chicken breast
Nutritional Information
Calories: 598
Protein: 52g
Carbs: 67g
Fat: 14g
Ingredients
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 0.5 tsp chilli flakes (use half)
- 25g honey (use half)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 1 pepper (use half)
- 100g rice (brown) (use half) (100% Brown Rice)
- 80g mangetout (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 spring onion
- 1 pak choi (use half)
- 1 tbsp cornflour (use half)
- 150g diced British Free Range chicken breast
Nutritional Information
Calories: 602
Protein: 53g
Carbs: 68g
Fat: 14g
Sticky Kung Pao Chicken with Brown Rice, Pak Choi & Peanuts
A takeaway classic made in the comfort of your own home. Crunchy pak choi, pepper and mangetout is sizzled with tender British free-range chicken. All dressed in a sweet & sticky homemade kung pao sauce. Brown rice to soak it all up. Finish with a sprinkle crunchy spring onions, then dig in!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug & a sieve
Cook the rice & do the prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked
- Thinly slice the pepper. Trim and cut the pak choi into bite-sized pieces. Thinly slice the spring onions, keeping the white and green parts separate.
Make the kung pao sauce
- In the measuring jug, combine the cornflour with 50ml cold water (25ml for 1 person), then top up with 60ml boiling water (30ml for 1 person). Add the tamari, vinegar, ginger & garlic paste, honey and half the chilli flakes (for those who'd like the heat) and mix
Time to fry
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 7 mins, stirring occasionally, until golden. Season with salt and pepper
- Add the pepper to the chicken and cook for 5 mins, then add the pak choi, mangetout, spring onion whites and half the peanuts and cook for 2 mins, until the veg has softened and the chicken is cooked through
Add the sauce
- Pour in the kung pao sauce, toss to coat and simmer for 2-3 mins, until the sauce thickens and coats the chicken. Add a splash of water if it becomes too dry
- Meanwhile, roughly chop the remaining peanuts
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 alongside. Scatter over the spring onion greens and remaining peanuts
- Finish with a sprinkle of chilli flakes (for those who'd like the heat)
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