Sweet Justice Kung Pao Chicken

Sweet Justice Kung Pao Chicken

In this recipe:

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2
10 min.
prep
20 min.
total
4 Servings

Dried chili peppers give this Sweet Justice Kung Pao Chicken an extra kick. This easy-to-make, quick main dish recipe can be served with rice. Garnish with peanuts. Recipe compliments of cookbook author Ying Chang Compestine.

Ingredients

  • 3/4 lb. boneless, skinless chicken breast halves, precut for stir-frying
  • 1 pkg. (1.94 oz.) MAGGI TASTE OF ASIA Satay Chicken Seasoning Blend
  • 2 tablespoons canola oil
  • 1 tablespoon finely chopped fresh orange peel
  • 4 whole dried chili peppers
  • 1 cup thinly sliced lengthwise leek (white part only)
  • 1/2 cup thinly sliced carrot
  • 1/2 cup thinly sliced celery
  • 2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 3 tablespoons roasted peanuts
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COMBINE chicken and seasoning blend in medium bowl; toss to coat. Let stand for 5 minutes.



HEAT oil in large, nonstick wok or skillet over medium-high heat. Add orange peel and chili peppers; cook, stirring constantly, for about 30 seconds or until fragrant.



ADD chicken to wok. Cook, stirring constantly, for 3 minutes or until browned and no longer pink in center. Add leek, carrot and celery; cook, stirring frequently, for 1 minute or until vegetables are crisp-tender. Stir in soy sauce. Transfer to serving dish. Garnish with peanuts. Serve hot.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 290
  • Calories from Fat: 120
  • Total Fat: 14g (21% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 50mg (16% of DV)
  • Sodium: 960mg (40% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 9g
  • Protein: 23g
  • Vitamin A: 100% of DV
  • Vitamin C: 15% of DV
  • Calcium: 45% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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