Looking for a delicious meal prep idea? Check out this Kung Pao Chicken Meal Prep recipe! It's a great way to have a tasty and healthy lunch, dinner or snack ready for the week ahead.

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Chicken & Marinade

1.2kg (2.6lb) Chicken Thigh, Diced
1/2 Cup (125ml) Low Sodium Soy Sauce
2 Tbsp (40ml) Shaoxing Wine
3 Tbsp (60ml) Hoisin Sauce
1 1/2 tsp (15ml) Sesame Oil
2 tsp (9g) Granulate Sugar (Optional)
4 Garlic Cloves, Grated
15g (0.5oz) Ginger, Grated
1 1/2 Tbsp (12g) Cornflour
1 tsp (2g) Szechuan Pepper, Ground
Pinch Ground White Pepper

Stir Fry Ingredients

2 Tbsp (40ml) Peanut Oil
1 Small Red Bell Pepper (Capsicum), Chopped
1 Small Green Bell Pepper (Capsicum), Chopped
8 Spring Onions (Scallions) White Root, Chopped (Green Stem Used As Garnish)
12 Long Red Chillies, Roughly Chopped
1/2 Cup (50g) Roasted Peanuts, Roughly Chopped
Ground White Pepper To Taste

Jasmine Rice  

300g (10.5oz) Jasmine Rice, Washed
500g (500ml) Cold Water 
Salt To Taste 
Aromatics (Optional)

Method

Add the marinade ingredients to a bowl and whisk to combine.

Place the diced chicken into a separate bowl and over 4 Tbsp of the marinade. Mix to combine and place in the fridge for 1520 minutes.

Heat a large pan or wok over mediumhigh heat. Add half of the peanut oil, and once hot, cook the chicken in batches for 56 minutes or until golden and just cooked through. Remove from the pan and repeat with any remaining batches.

Add the remaining peanut oil and red and green bell peppers (capsicums) in the same pan or wok and stir fry for 34 minutes or until softened. Add the spring onion (scallion) and long red chillies and stir fry for 1 minute.

Add the cooked chicken to the pan with resting juices and the kung pao marinade. Mix well and bring the sauce to a simmer; reduce the heat to medium and cook for 2 minutes or until thickened. Add the chopped peanuts, mix through and remove from heat.

To cook the rice, place the rice, water and salt to taste into a saucepan over high heat and bring to a boil. Reduce the heat to low, cover with a lid and cook for 12 minutes. Turn the saucepan off the heat, leave the lid off for 6 minutes, then remove and fluff the rice with a fork or spatula.

Recipe Notes

If you can’t consume alcohol, the shaoxing wine can easily be left out with not much flavour loss.

If you’re allergic to peanuts, it’s no issue to not add them.

If you don’t like spice, the chillies can be left out or replaced with milder versions.

As for chicken breast instead of thigh. Cook the chicken breast the same way but for only 5 minutes before removing from the pan.

#mealpreparation #mealprep #mealprepidea