I like this recipe because it’s fast, simple, and tastes just as good as takeout—if not better. Everything cooks in one pan, which means minimal cleanup, and the ingredients are easy to find. I enjoy how the peanuts add a satisfying crunch while the sauce coats every grain of rice. It’s perfect for a busy weeknight dinner when I still want something homemade and full of bold flavor.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 x 250g packets microwave long-grain white rice 2 tbsp vegetable oil 600g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces 2 red capsicums, deseeded, cut into 2cm pieces 2 long fresh red chillies, sliced 80g (½ cup) salted peanuts 1 x 145g packet Lee Kum Kee Ready Sauce for Kung Pao Chicken 1 tbsp finely grated fresh ginger 5 green shallots, shredded
Directions
Prepare the rice: I cook the microwave rice according to the package instructions and set it aside so it’s ready when the chicken is done.
Cook the chicken: I heat the vegetable oil in a large frying pan or wok over high heat. Then, I add the chicken pieces and cook them for about 7 minutes, stirring occasionally, until browned and cooked through. Once done, I remove the chicken from the pan and set it aside.
Cook the vegetables: In the same pan, I toss in the chopped red capsicum, red chillies, and peanuts. I stir-fry them for about 3 minutes until the capsicum softens slightly and the peanuts become fragrant.
Combine everything: I reduce the heat to medium, then return the cooked chicken to the pan. I pour in the Kung Pao sauce, add the grated ginger, 80ml (⅓ cup) of water, and the cooked rice. I stir everything together until well combined and cook for another 6 minutes until heated through and glossy.
Serve: I finish by topping the dish with shredded green shallots and serve it hot straight from the pan.
Vegetarian version: I replace the chicken with tofu or tempeh for a plant-based meal.
Extra veggies: I like adding sliced zucchini, broccoli, or snow peas for extra crunch and color.
Make it saucier: I add an extra tablespoon of soy sauce and a splash of rice vinegar if I want a bolder flavor.
Add sweetness: A teaspoon of honey or brown sugar balances the heat beautifully.
Nut-free option: I use roasted cashews or skip nuts entirely for those with allergies.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a skillet over medium heat with a splash of water to loosen the sauce. It can also be microwaved for 1–2 minutes, stirring halfway through. I don’t recommend freezing this dish because the vegetables can lose their crispness.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, I sometimes use chicken breast for a leaner option—it cooks a little faster but still absorbs the sauce beautifully.
2. How spicy is this dish?
It has a medium level of heat. For a milder version, I reduce or omit the fresh chillies.
3. Can I make the sauce from scratch?
Absolutely. I mix soy sauce, hoisin sauce, rice vinegar, sugar, and a touch of chili paste for a homemade Kung Pao sauce.
4. What type of rice works best?
I prefer long-grain white rice, but jasmine or brown rice works well too.
5. Can I meal-prep this recipe?
Yes, it reheats wonderfully, making it ideal for lunch boxes or weekly meal prep.
6. How do I make it gluten-free?
I use a gluten-free Kung Pao sauce or make my own with tamari instead of soy sauce.
7. Can I add more protein?
Yes, shrimp or beef can be added or substituted for the chicken for a variation in flavor.
8. What oil should I use for frying?
I usually go for vegetable oil, but peanut or sesame oil adds a nice aromatic touch.
9. How can I make it crunchier?
I toast the peanuts separately before adding them, which enhances their crunch and flavor.
10. What can I serve it with besides rice?
I love serving it with noodles, quinoa, or even cauliflower rice for a lighter option.
Conclusion
This Kung Pao Chicken with Rice is a delicious balance of flavors—spicy, savory, sweet, and nutty—all in one satisfying dish. I love how quickly it comes together, making it perfect for busy evenings without sacrificing taste. The tender chicken, crisp vegetables, and crunchy peanuts create a harmony of textures that make this dish impossible to resist. It’s a one-pan wonder that always earns a spot on my weeknight dinner rotation.
This Chicken in Milk recipe, inspired by Jamie Oliver, transforms a simple roast chicken into a tender, aromatic dish with a lemony, garlicky milk sauce. The slow braising process creates incredibly moist meat and a rich, comforting sauce that’s perfect for soaking up with crusty bread or mashed potatoes.
Ingredients
1 whole chicken
2½ cups milk
Zest of 2 lemons
1 cinnamon stick
Fresh sage leaves
1 handful garlic cloves (unpeeled)
Butter (for browning the chicken)
Instructions
Preheat the oven to 375°F (190°C).
In a large Dutch oven, melt a few tablespoons of butter over high heat. Add the chicken and brown it on all sides until deep golden. Remove from the pot and pour off most of the fat, leaving a little behind for flavor.
Place the chicken back into the pot. Pour in the milk and add the unpeeled garlic cloves, lemon zest, cinnamon stick, and sage leaves.
Transfer the pot to the oven and roast for about 90 minutes, basting occasionally. For extra tenderness, cover for the first 45 minutes, then uncover for the remainder.
Remove from the oven and let the chicken rest for a few minutes. Pull apart the meat and spoon the sauce over top before serving.
Serve warm with mashed potatoes, rice, or crusty bread to soak up the sauce.
Notes
The milk will curdle slightly — this is normal and creates a beautifully creamy, tangy sauce.
Use chicken thighs or drumsticks for a quicker version.
For a richer finish, stir in a spoonful of cream or butter at the end.
To add a bit of heat, include a dried chili or a few peppercorns with the aromatics.
For a dairy-free twist, substitute coconut milk for a subtle tropical flavor.
