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
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
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.