|
|
|
Kung Pao Chicken Stir-Fry
Fresh Foster Farms chicken adds a powerful punch to this Kung Pao recipe.. Prep Time: approx. 45 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 55 minutes .
Makes servings.
Chicken:
|
1 package Foster Farms Boneless Skinless Chicken Thighs
|
Teriyaki Sauce:
|
2 tablespoons cornstarch
|
4 tablespoons Teriyaki Sauce, divided
|
1 clove garlic, pressed
|
1/4 to 1/2 teaspoon crushed red pepper
|
4 teaspoons distilled white vinegar
|
Cabbage:
|
1 pound bok choy cabbage
|
2 tablespoons vegetable oil
|
1/3 cup roasted, unsalted peanuts
|
|
Directions
1. Cut chicken into thin strips. Combine 1 tablespoon each of cornstarch and teriyaki sauce with garlic and pepper, stir in chicken. Let stand 30 minutes.
2. Meanwhile, combine remaining cornstarch and teriyaki sauce with vinegar and 3/4 cup water and set aside.
3. Wash cabbage; pat dry and cut leaves crosswise into 2-inch strips. Heat 1 tablespoon oil in hot wok over high heat. Add chicken and stir-fry 2 minutes; remove.
4. Heat remaining oil in same wok. Add cabbage; stir-fry 2 minutes. Stir in chicken and teriyaki mixture. Cook and stir until mixture boils and thickens. Remove from heat; stir in peanuts.
|
|
|