Kung Pao Chicken Recipe

INGREDIENTS:

• 2 tbsps soy sauce
• 1 tbsp rice vinegar
• ½ cup chicken broth
• 1 tbsp cornstarch
• 2 tsps sugar
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 4 dried fresh chilies or ¼ tsp red pepper flakes (more or less)
• 2 bell peppers, seeded and diced
• 2 stalks celery, diced
• 2 cups diced Tyson® Grilled & Ready® Chicken
• ¼ cup dry roasted peanuts
• Cooked rice, for serving

INSTRUCTIONS:

1. In a small bowl, whisk together soy sauce, rice vinegar, chicken broth, cornstarch, and sugar until well combined. Set aside.
2. In a wok or large skillet over medium high heat, add vegetable oil and cook garlic, ginger, and chilies until fragrant, about 30 seconds.
3. Add in chopped bell peppers and celery and cook until the vegetables are slightly softened, about 3 minutes.
4. Add soy sauce mixture to the wok and simmer until the sauce is slightly thickened. Stir in cooked chicken and cook for another 2 minutes. Sprinkle peanuts on top and serve over white rice.

Source: The Tasty Bites

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