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.

Yield: 4 servings

Ingredients

• 3/4 pound boneless, skinless chicken breast halves, precut for stir-frying
• 1 (1.94 ounce) package MAGGI TASTE OF ASIA Satay Chicken 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

Instructions

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.

Notes

Recipe and photo used with permission from: Nestlé® and meals.com

Recipe compliments of cookbook author Ying Chang Compestine.