Kung Pao Chicken Stir-Fry

Servings: 4
Prep Time: 45 minutes
Cook Time: 10 minutes
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Foster Farms Recipe

Summary

Fresh Foster Farms chicken adds a powerful punch to this Kung Pao recipe.

INGREDIENTS

  

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

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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.

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MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew