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Sweet Justice Kung Pao Chicken

Sweet Justice Kung Pao Chicken

Dried chile 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.


  • 3/4 pound boneless, skinless chicken breast halves,precut for stir-frying
  • 1 package (1.94 ounces) MAGGI TASTE OF ASIA SatayChicken Seasoning Blend
  • 2 tablespoons canola oil
  • 1 tablespoon finely chopped fresh orange peel
  • 4 whole dried chile 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


  1. Combine chicken and seasoning blend in medium bowl; toss to coat. Let stand for 5 minutes.
  2. 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.
  3. Add chicken to wok. Cook, stirring constantly, for 3 minutes or until browned and no longer pink in center.
  4. Add leek, carrot and celery; cook, stirring frequently, for 1 minute or until vegetables are crisp-tender. Stir in soy sauce.
  5. Transfer to serving dish. Garnish with peanuts.
  6. Serve hot.

Yield: 4 servings

Recipe and photo credit (used with permission): Nestlé® and

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