Kung Pao Chicken with Jasmine Rice

Prep Time 20-25 min. | Medium
Thaw in refrigerator.

1. In a saucepan, add rice and 1 1/4 cups of water. Bring to a boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, heat 1 Tbsp. of vegetable oil in med. saute pan on med. high heat. Add chicken and vegetable mixture and stir fry for 5-7 min. until golden brown. 3.Add sauce and desired amount of red pepper flakes to saucepan. Continue to cook for 5-7 min., stirring frequently. Add peanuts and cook for an additional 3 min.
3. Serve Kung Pao chicken over jasmine rice.

Prep Time 20-25 min. | Large
Thaw in refrigerator.

1. In a saucepan, add rice and 2 1/2 cups of water. Bring to a boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, heat 2 Tbsp. of vegetable oil in large saute pan on med. high heat. Add chicken and vegetable mixture and stir fry for 5-7 min. until golden brown. 3. Add sauce and desired amount of red pepper flakes to saucepan. Continue to cook for 5-7 min., stirring frequently. Add peanuts and cook for an additional 3 min.
3. Serve Kung Pao chicken over jasmine rice.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

View Full Cooking Instructions »