This is a sponsored post written by me on behalf of Tyson® Foods, Inc. All opinions are entirely my own. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ReimagineYourRoutine #CollectiveBias
Kung Pao Chicken is an easy way to get a delicious dinner on the table, even when you don’t have a lot of time to cook.
Back to school time is coming up soon and for many families, that means getting back into routines and stocking up on lunch essentials, after-school snacks and food for those busy weeknight meals. Back to school meals don’t have to be boring though. Sometimes it only takes a bit of creativity and a few simple ingredients to whip up a satisfying, flavorful, and well balanced dinner.
With so much going on this time of the year, quick and easy meals are a necessity. And that’s what I love about stir fry dishes, especially on days when I know I won’t have much time to make dinner. Fresh vegetables are quickly stir fried with garlic and ginger then simmered in a savory kung pao sauce with just the perfect amount of sweetness and heat. Diced cooked chicken is thrown into the mix then pile on top of fluffy white rice, with a sprinkle of chopped peanuts to give the dish a satisfying crunch.
Full of lean chicken and colorful veggies, it’s on the table quickly, and is guaranteed to be a favorite with kids and adults alike!
- 2 tbsps soy sauce
- 1 tbsp rice vinegar
- ½ cup chicken broth
- 1 tbsp cornstarch
- 2 tsps sugar
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 4 dried fresh chilies or ¼ tsp red pepper flakes (more or less)
- 2 bell peppers, seeded and diced
- 2 stalks celery, diced
- 2 cups diced Tyson® Grilled & Ready® Chicken
- ¼ cup dry roasted peanuts
- Cooked rice, for serving
- In a small bowl, whisk together soy sauce, rice vinegar, chicken broth, cornstarch, and sugar until well combined. Set aside.
- In a wok or large skillet over medium high heat, add vegetable oil and cook garlic, ginger, and chilies until fragrant, about 30 seconds.
- Add in chopped bell peppers and celery and cook until the vegetables are slightly softened, about 3 minutes.
- Add soy sauce mixture to the wok and simmer until the sauce is slightly thickened. Stir in cooked chicken and cook for another 2 minutes. Sprinkle peanuts on top and serve over white rice.
I used Tyson® Grilled & Ready® Chicken to create this quick, delicious stir fry, but diced Tyson® Crispy Chicken Strips would be amazing in this dish too. These are great stock up items you’d want to pick up in freezer aisle at Walmart as you get back into the routines– such convenient solutions for making delicious, effortless, and protein-packed meals especially during the busy back to school season!
Be sure to look out for the Back to School Recipes sticker on the packaging for more recipe ideas.