Kung Pao Chicken

Blue Apron. Hello Fresh. Plated. Home Chef. What do all of these companies have in common? They all deliver fresh groceries straight to your door, with everything portioned out to the exact amount you’ll need to make  two servings of delicious meals. How do they work? Depending on which company you use, you select different meals you want to make for the upcoming week, and they send you the recipe and groceries. I’ve tried them all, and personally, I prefer Home Chef the best- the food is the perfect portion size, it is incredibly flavorful, they have many different options, and you can pick as many as you want. (Some companies like Blue Apron and Hello Fresh only send you three a week).

One of my favorite Home Chef creations was the Kung Pao Chicken. It was a healthier version of the classic, greasy Asian fare, and it tasted just as delicious.

Ingredients
1 oz Soy Sauce
1 oz White Cooking Wine
2 Tsp Ginger
4 oz Kung Pao Sauce
1 Cup Jasmine Rice
2 Garlic Cloves
2 Green Onions
2 Chicken Breasts
2 oz Peanuts
4 Dried Chilies
Kosher Salt
Black Pepper
Olive Oil

Prepare the veggies by rinsing first, then cutting the green onions on a bias, and mincing the garlic. Rinse the chicken, and then slice into 1/2-inch pieces.

Add the rice and 1/2 cup water to a saucepan. Bring to a boil. Reduce heat to simmer and allow the rice to cook 15-20 minutes, or until tender. Remove from the heat, fluff with a fork, add salt and pepper, and keep warm until ready to serve.

Add sliced chicken to a clean mixing bowl. In a separate dish, mix together the white wine and soy sauce to create the marinade. Pour the marinade over the chicken, and allow the chicken to marinate for 10 minutes.

Warn 1 tsp olive oil in a skillet on medium-high heat. Once warm, add the dried chilies and stir-fry them for about 30 seconds, until they become aromatic. Add the chicken and allow to brown until it’s no longer pink. Add the green onion, garlic, ginger, and peanuts. Reduce the heat to medium, stir in the Kung Pao sauce, and allow the mixture to cook for another 3-4 minutes, until brown and caramelized.

Add a serving of rice to the plate, add the chicken, and garnish with green onion. Voila. Kung Pao Chicken.

Have you tried any of these home cooking services? Which are your favorite? Be sure to let us know!

-Arielle

Cover Image Via Here