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, 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!
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 40g roasted peanuts (Peanuts, Nuts, Sesame)
- 160g mangetout
- 1 tsp chilli flakes
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 2 pepper
- 50g honey
- 4 spring onion
- 2 pak choi
- 2 tbsp cornflour
- 200g brown rice (100% Brown Rice)
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 573
Protein: 49g
Carbs: 67g
Fat: 12g
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 large 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 & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked
- Meanwhile, thinly slice the peppers. 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
- Combine the cornflour with 50ml cold water in the jug, then top up with 80ml boiling water. Add the tamari, vinegar, ginger & garlic paste, honey and half the chilli flakes (for those who'd like the heat) and mix well
Get sizzlin'
- Heat the large frying pan with 1 tbsp 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
Last bits
- 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
- 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
- Serve the kung pao chicken into 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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