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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.

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


1 pound bok choy cabbage
2 tablespoons vegetable oil


1/3 cup roasted, unsalted peanuts

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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