Try Spicy Stir-Fry Chicken for a great dinner entrée. This Kung-Pao inspired recipe contains hot pepper sauce, soy sauce, peanuts, white rice and chicken.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breasts, cut into 3/4-inch pieces
1 Tbsp. dry sherry
2 tsp. cornstarch, divided
1/2 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. soy sauce
1/8 tsp. hot pepper sauce
1 Tbsp. oil
2 tsp. grated gingerroot
2 cloves garlic, minced
4 green onions, cut into 1/2-inch pieces
1/2 cup PLANTERS Dry Roasted Peanuts
2 cups hot cooked long-grain white rice
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Please use alcohol responsibly.
Let's Make It
Mix chicken, sherry and 1 tsp. cornstarch in bowl; let stand 15 min.
Meanwhile, mix dressing, soy sauce, pepper sauce and remaining cornstarch until blended.
Heat oil in wok or large skillet on medium-high heat. Add ginger and garlic; cook and stir 15 sec. Add chicken mixture; cook and stir 8 to 10 min. or until chicken is done. Push chicken to side of wok.
Stir dressing mixture; add to center of wok. Cook and stir until thickened and bubbly. Add onions and nuts; stir to coat with sauce. Cook and stir 1 to 2 min. or until heated through. Serve immediately with rice.
Garnish with sliced green onion tops.
Substitute fat-free reduced-sodium chicken broth or white grape juice for the dry sherry.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.