Kung Pao Chicken
with Toasted Peanuts over Broccoli ‘Rice’
Feel the pao-wer! This Chinese menu standard punches above its weight, thanks to some strengthy seasonings: prickles of Sichuan pepper reinforced by a hot blast of gochujang paste. The sauce coats chopped chicken and sweet pepper, finished with a fling of peanuts (pan-toasted to bring out their best). Where usually there would be rice, in the world of Clean15 it’s finely chopped broccoli, briefly sautéed with more of those amazing spices.
We will send you:
Chicken breasts (high-protein serving)
Broccoli ‘rice’ (chopped broccoli)
Ponzu lime sauce
From Sichuan to Shikoku spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori, sea salt, brown sugar, gochugaru, garlic, ginger, black pepper)
Contains: Bonito, Peanuts, Sesame, Soy, Wheat
You will need:
Large high-sided pan
Salt & pepper (S&P)
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.