KUNG PAO STIR FRY RECIPE

INGREDIENTS:

• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breast, cut into bite-sized pieces
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper
• 2 teaspoons minced fresh garlic, divided
• 2 teaspoons minced fresh ginger, divided
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 1 cup sliced celery
• 3/4 cup Kung Pao Sauce
• 1/2 cup dry roasted peanuts, half crushed
• 2 sliced green onions

PROCEDURE:

1. Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add chicken to skillet, season with salt and pepper and cook until no longer pink, about 4 minutes. Add 1 teaspoon fresh garlic and 1 teaspoon ginger during last 30 seconds of cooking. Transfer to a clean bowl.
2. Add the remaining tablespoon of oil and remaining garlic and ginger to skillet; cook 30 seconds. Add bell peppers and celery to skillet. Cook until lightly browned, about 3 minutes.
3. Add chicken back to skillet, leaving any accumulated liquid in bowl behind. Add Kung Pao sauce and peanuts to the skillet, cook until sauce is thickened, about 1 minute. Remove from heat, stir in green onions and serve.