Kung Pao Chicken

This dish has 6 parts: Chicken, Sauce, Veggies, Rice, Peanuts, and Red Pepper Flakes.

QuickThaw: QuickThaw Chicken and Sauce by submerging well-sealed packages in water for 15–20 minutes.

Rice:

1. In a small pot, bring 1 3/4 cups water and 1/4 tsp salt, optional, to a boil.
2. Add rice and stir.
3. Cover, lower heat, and simmer approximately 18 minutes.
4. Fluff with a fork.

Chicken, Sauce & Veggies:

1. In a large skillet over medium heat, add a little oil and sauté chicken approximately 4–5 minutes per side.
2. Set chicken aside.
3. Increase heat to medium-high. Add 2/3 cup water, veggies, and sauce.
4. Stir in as much of the red pepper flakes as you would like.
5. Bring sauce to a boil and simmer approximately 7–15 minutes, until sauce thickens.
6. Stir chicken back in and coat with sauce.
7. Serve over rice and sprinkle with peanuts.

Note: The sauce contains fresh ginger, which is fibrous. As a result, you may see a few ginger fibers in this dish.

Internal temp: 165°F.

Serving Suggestion: Side salad. Riesling.

Please Note: Cooking times are estimates and vary based on your actual stovetop, as well as item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant-read pocket thermometers – they are inexpensive, convenient, and very easy to use.

Per Serving: Nutritional information coming soon.

Contains: Peanuts. Soy.

Lifestyle: Gluten-Free. Dairy-Free.

Ingredients: chicken breast, rice, sliced onions, sliced red bell pepper, sliced celery, peanuts, soy, sugar, orange juice, sherry, rice flour, ginger, GF/DF chicken base, canola oil, sriracha, peanut oil, salt, pepper, spices. Red pepper flakes included in separate pack.

Please Note: Because Dinner Done dishes are hand-crafted, exact information may vary. Nutritional information calculated based on 3 servings per entrée.