Kung Pao Chicken Meal Prep

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Whisk the marinade ingredients together in a bowl.
2. Toss the diced chicken with 4 tablespoons of the marinade, then refrigerate for 15 to 20 minutes.
3. Heat a large pan or wok over medium-high heat. Add half the peanut oil, then cook the chicken in batches for 5 to 6 minutes, until golden and cooked through. Remove and repeat with the remaining chicken.
4. Add the remaining peanut oil and the red and green bell peppers to the same pan and stir-fry for 3 to 4 minutes until softened. Add the spring onion whites and the long red chillies and stir-fry for 1 minute.
5. Return the chicken to the pan with its resting juices and the kung pao marinade. Mix well and bring to a simmer, then reduce to medium and cook for 2 minutes until thickened. Stir in the chopped peanuts and remove from heat.
6. For the rice, place the rice, water and salt in a saucepan over high heat and bring to a boil. Reduce to low, cover and cook for 12 minutes. Turn off the heat, leave the lid off for 6 minutes, then fluff with a fork or spatula.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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