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Kung Pao Chicken with Aromatic Pandan Rice

Enjoy a spicy and flavorful Kung Pao Chicken served with fragrant Pandan-infused basmati Rice.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking

What you'll need

Oil | Salt | Black pepper | Chopping board | Knife | Measuring jug | Cooking pot | Cooking pan

Cooking Instructions


Step 5 : Final Touches

Lower the heat, add the bell pepper, homemade kung pao sauce, and sambal oelek, mixing for 2-3 minutes until the sauce thickens. Incorporate the spring onions and cashew nuts into the mix.

400 ml Water for Rice
10 g Pandan Leaves
200 g Jasmine Rice
320 g Chicken Breast Cubes
7 ml Soy Sauce
7 g Mirin
7 g Cornstarch
7 g Ginger
7 g Garlic
140 g Red Bell Pepper
7 g Spring Onion
80 g Home Made Kung Pao Sauce
10 g Sambal Oelek
10 g Cashew nuts


Nuts, Soy

Step 1 : Cook the Rice

Boil water in a small pot, then add pandan leaves and a pinch of salt. Wash the basmati rice, add it to the boiling water, cook uncovered for 1-3 minutes, then cover and simmer on low heat for 10 minutes. Remove from heat once done.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Marinate the Chicken

Marinate the chicken breast with soy sauce and mirin, then coat lightly with cornstarch.

Step 2 : Prep the Ingredients

Peel and finely chop the garlic and ginger. Cut the bell pepper in half, remove the seeds, and slice it. Chop the spring onion.

Step 4 : Pan-fry the Chicken

In a medium heat pan, heat oil, and cook the marinated chicken for 7-9 minutes until golden, then add ginger and garlic, sautéing for 20-30 seconds.

Step 6 : Serve and Enjoy!

Serve the kung pao chicken over the prepared aromatic rice.


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