Kung Pao Chicken



Kung Pow is more like it! This spicy little number is packed with flavor and is simply delicious. You have control over how much red pepper goes in so you can make it super-kid friendly with only a hint of red pepper or hot enough to give it some real kick. You decide. It will include rice and be packaged in a plastic bag. - Gluten Free with substitutions & AlaskaFit approved meal.

Cooking Instructions:

Kung Pao Chicken

Thaw in the refrigerator for 2 to 3 days, or until completely thawed. In a large skillet or wok, cook the chicken tenders in 1 tablespoon of cooking oil over a medium heat for 5 to 10 minutes, turning to brown the sides evenly, until the chicken reads 165 degrees on your meat thermometer. Push the chicken to the edges. Add the contents of the teriyaki package and ½ cup water (1/4 for small). r. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add peanuts. Serve over the hot cooked rice. Rice Bring a saucepan of 2 cups of water (4 cups for 2 bags), 1/2 teaspoon salt, and 1 Tablespoon of butter to boil. Add rice, stir and cover tightly simmering over a low heat for 15 minutes. Remove from heat and let stand covered for about 5 minutes more.

Nutritional Information:

Calories: 275 ~ Fat: 10.3 g ~ Sat Fat: 1.7 g ~ Cholesterol: 79.4 mg ~ Carbohydrates: 15 g ~ Sugar: 8.6 g ~ Fiber: 1.8 g

Serving Suggestions:

Serve with you favorite purchased egg rolls.

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