Breaking News Bar
updated: 2/1/2011 2:01 PM

Kung Pao Chicken

hello
Success - Article sent! close
 

2 boneless, skinless chicken breasts

cup green pepper, diced

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

cup red pepper, diced

cup prepared kung pao sauce

cup unsalted roasted peanuts

Cut chicken breast into thin strips.

To a wok or heavy-bottomed pan over medium to high heat, add chicken, and stir-fry for 1 minute. Add green and red peppers and stir-fry until vegetables are tender. Add sauce and cook until the sauce is boiling and thickening and everything is evenly coated with sauce.

Top with roasted peanuts.

Serves two to three.

Ying Stoller, yingskitchen.com

Share this page