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Kung Pao Chicken Stir-Fry

  • 1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
  • 2 teaspoons Kikkoman Soy Sauce
  • 1 tablespoon vegetable oil
  • 1 medium cucumber, peeled, halved lengthwise, seeded & cut into 1/2-inch widths
  • 1 can (8 oz.) Dynasty Sliced Bamboo Shoots, drained well
  • 1/4 cup Dynasty Spicy Hot Kung Pao Sauce
  • 1/4 cup dry roasted, unsalted peanuts

Coat chicken with soy sauce; let stand 10 minutes. Heat large frying pan over high heat. Add oil; coat inside of pan. Add chicken; stir-fry 4 to 5 minutes, or until lightly browned. Add cucumber and bamboo shoots; stir-fry 1 minute. Mix in kung pao sauce and 1 tablespoon water. Cook and stir 1 minute, or until all is hot. Remove from heat. Mix in peanuts. Serve immediately with hot, cooked Dynasty Jasmine Rice, as desired.

Makes 4 servings about 1 cup stir-fry each.

Per serving: 250 calories, 31 g protein, 10 g fat, 10 g carbohydrate, 516 mg sodium, 77 mg cholesterol.