Kung Pao Chicken

Includes

We collaborated with Tablespoon.com on exclusive recipes, specifically chosen to help you complete a great Asian meal at home

YOU WILL NEED

1 1/2 Cups Water for Rice

1 Lb Uncooked Boneless Skinless Chicken Breasts*

1 Tablespoon Vegetable Oil

1/4 Cup Water for Sauce

READY IN ABOUT 30 MINUTES!

RICE

1. Pour Rice from pouch into 2-quart saucepan; add 1 1/2 cups water. Heat just to boiling.

Reduce heat to low; cover and simmer about 20 minutes, without stirring, until rice

is tender and liquid is absorbed. Meanwhile, continue with step 2.

CHICKEN

2. Cut chicken into 3/4-inch pieces. Heat 1 tablespoon oil in 10-inch nonstick** skillet over

medium-high heat; rotate skillet until oil covers bottom.

3. Carefully add chicken to hot oil; cook about 5 minutes, stirring occasionally, until golden

brown and no longer pink in center.

SAUCE

4. Stir in Peanuts and Chilies; cook uncovered 2 minutes, stirring frequently. Stir in

Kung Pao Sauce and 1/4 cup water; cook until hot. Serve with rice. Caution: Chilies are

extremely hot and spicy and may be difficult to chew. If desired, discard chilies after cooking.

Refrigerate leftovers.

* For easier prep, buy already cut-up uncooked boneless skinless chicken breast. Look in the grocer’s meat case.

** If using skillet without nonstick finish, increase oil to 2 tablespoons. For an extra-spicy kick!

Before stirring in pouch of chilies, gently squeeze chilies in pouch to release seeds. The seeds

will add more spice and heat to your dinner.

High Altitude (3500-6500 ft): No change.

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