Kung Pao Chicken-Inspired Bowl
over rice with cashews & quick-pickled cucumber- Gluten
- Sesamzaad
- Soja
- Cashewnoten
- Noten
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
Inspired by Sichuan Kung Pao, this dish swaps diced chicken for savoury mince and peanuts for crunchy cashews, but keeps the stir‑fried veggies in a delicious sweet and spicy sauce.
Ingredients
75 g
Basmati rice
35 g
Ginger stir-fry sauce
(Contains: Gluten, Sesamzaad, Soja)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
½ piece
Garlic
½ piece
Onion
100 g
Bell pepper strips
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
½ piece
Cucumber
100 g
Seasoned chicken mince
Not included in your delivery
½ teaspoon
Sambal
¼ piece
Low sodium chicken stock cube
25 milliliters
Water for the sauce
1 tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
½ tablespoon
Cornstarch [or flour]
½ tablespoon
Sugar
¼ tablespoon
[Reduced salt] soy sauce
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Slice the onion into half rings and crush or mince the garlic.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the mince for 3 minutes, separating it as you do so, then remove from the pan and set aside.
- Heat another drizzle of sunflower oil in the same pan over high heat. Fry the bell pepper and onion for 4 - 5 minutes.
- Meanwhile, slice the cucumber into crescents.
- In a bowl, combine the cucumber with the white wine vinegar and the sugar.
- Season to taste with salt and pepper and set aside, stirring occasionally.
- Crumble the stock cube into a small bowl (see pantry for amount).
- Add the garlic, the ginger stir-fry sauce, the sesame oil, the sambal, the cornstarch, the soy sauce and the water for the sauce. Mix well to combine.
- Transfer this sauce to the wok, along with the mince. Stir-fry for 1 minute.
- Serve the rice in bowls.
- Top with the stir-fry and the cucumber.
- Garnish with the cashews to finish.
