Chicken, Kung Pao

smuckers recipe

Chicken, Kung Pao

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound boneless, skinless chicken breasts, cut into 1-inch pieces

  • 1

    tablespoon cornstarch

  • 3

    tablespoons Crisco® Pure Peanut Oil, divided

  • 1

    medium red bell pepper, cored, seeded and cut into 1-inch pieces

  • 1

    medium green bell pepper, cored, seeded and cut into 1-inch pieces

  • 4

    green onions, sliced on a diagonal

  • 2

    teaspoons minced garlic

  • 2

    teaspoons minced gingerroot

  • ¼

    teaspoon crushed red pepper or to taste (optional)

  • ¼

    cup reduced sodium soy sauce

  • ½

    cup Smucker's® Sweet Orange Low Sugar Marmalade

  • 1

    cup dry roasted peanuts

  • 1

    teaspoon dark sesame oil

  • Hot cooked rice

Directions

1. TOSS together chicken and cornstarch in small bowl. Heat 1 tablespoon oil in large skillet or wok on medium-high heat. Add half of chicken. Stir-fry 3 to 5 minutes or until no longer pink in center. Remove from skillet. Repeat with remaining chicken. 2. ADD remaining oil, red and green peppers to skillet, stir-frying 30 to 45 seconds. Add green onions, garlic, gingerroot and crushed red peppers, cooking 15 seconds more. Remove pan from heat. 3. ADD soy sauce, orange marmalade, chicken, peanuts and sesame oil to pan. Cook and stir until heated through. Serve with steamed white or fried rice


Nutrition

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