Tuesday, December 7, 2010

Kung Pao Chicken

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 oil
1 tablespoon finely chopped fresh orange peel
4 whole dried chili 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

1-) Combine chicken and seasoning blend in medium bowl; toss to coat. Let stand for 5 minutes.

2-) Heat oil in large, nonstick wok or skillet over medium-high heat. Add orange peel and chili peppers; cook, stirring constantly, for about 30 seconds or until fragrant.

3-) 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.

Estimated Times:
Preparation Time: 10 mins
Cooking Time: 5 mins
Cooling Time: 5 mins standing

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