[ad] Kung Pao Chicken
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.
Servings 4
Ingredients
- 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
Instructions
- 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.
