Prep the ingredients

Dice the chicken thighs into bite-sized pieces.
Wash and dice the red and green bell peppers and red onion.
Slice the spring onions, keeping the white parts for cooking and the green parts for garnish.
Grate the garlic and fresh ginger.
Slice the red chilies, if using.

Prepare the sauce and marinate the chicken

In a bowl, mix all marinade ingredients until well combined.
Transfer ⅓ of the sauce to the chicken and mix until evenly coated.
Set aside to marinate while preparing the other components.
Reserve the remaining ⅔ of the sauce for later.

Cook the jasmine rice (in the background)

Rinse the jasmine rice under cold water until the water runs clear.
Add the rice, water, and salt to a pot and bring to a boil.
Reduce the heat to low, cover, and let it cook for 12–15 minutes, until the water is absorbed and the rice is fluffy.
Remove from the heat and keep covered until ready to serve.

Roast the peanuts

Heat a wok on high heat without oil.
Add the roasted peanuts and toast for 3–4 minutes, stirring constantly, until golden and fragrant.
Remove immediately from the wok and set aside.

Cook the chicken

Heat half of the oil in the wok on high heat.
Add the marinated chicken in a single layer.
Stir-fry for 6–8 minutes, until golden brown and fully cooked.
Transfer the chicken to a bowl and set aside.

Cook the vegetables

Add the remaining oil to the wok and reduce to medium-high heat.
Add the bell peppers, red onion, spring onion whites, and chilies.
Season lightly with salt.
Cook for 5–6 minutes, stirring frequently, until the vegetables are cooked but still crunchy.

Combine and finish the dish

Return the cooked chicken and roasted peanuts to the wok.
Pour in the reserved ⅔ of the sauce.
Toss everything together and cook for 3–4 minutes, until well coated and glossy.
Adjust seasoning with salt and ground white pepper to taste.

Assemble the meal prep

Divide the cooked jasmine rice evenly between meal prep containers.
Top with the Kung Pao chicken mixture.
Finish with sliced spring onion greens as garnish.

Reheat / Warm Up

• From the fridge

Reheat in the microwave for 2–3 minutes, stirring halfway if possible.
Alternatively, reheat gently in a pan over low heat with a small splash of water or cream.

• From the freezer

For best results, thaw overnight in the fridge.
Reheat in the microwave or pan until hot throughout.
If reheating directly from frozen, defrost first, then heat fully.