Sweet Justice Kung Pao Chicken
Fresh orange peel and dried red chile peppers give this simple stir-fry a zesty kick of flavor. Recipe compliments of cookbook author Ying Chang Compestine.
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 or vegetable 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 chile peppers; cook, stirring constantly, for about 30 seconds or until fragrant.
- 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. Transfer to serving dish. Garnish with peanuts. Serve hot.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 290 Calories from Fat: 120 Total Fat: 14 g Saturated Fat: 2 g Cholesterol: 50 mg Sodium: 960 mg Carbohydrates: 18 g Dietary Fiber: 3 g Sugars: 9 g Protein: 23 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.