Kung Pao Chicken

Quantity
Fresh

Ingredients

Quantity
Dehydrated

Calories

Weight
(ounces)

1-1/2 lbs

Chicken breast, shredded in bite size 1/8” thick strands or thinner

1 1/2 cups

600

5.50

2

Green peppers, diced in bite size 1/2” squares

1/2 cup

28

1.0

4

Green onions*

?

30

 ?

1/2 cup

Peanuts

1/2 cup

320

2.0

1 pkg

Sun-Bird^® Kung Pao Chicken Seasoning Mix

.88oz

80

.88

1 Tbsp

Sugar

?

50

.5

3 Tbsp

Soy sauce

6 carry-out packages

18

1.5

2 Tbsp

Vegetable Oil

-

240

1.0

1-1/3 cup

1-1/3 cup

3/4 cups

Water

-

-

TOTAL

2126

 20.28

Re-hydrate vegetables and chicken. Drain, but reserve ¾ cup liquid for sauce. Bring water to boil for rice. Prepare sauce by combining Sun-Bird Kung Pao Chicken Seasoning Mix, sugar, soy sauce and reserved water; blend and set aside. In a large skillet or pot, heat two tablespoons of vegetable oil, add chicken and vegetables and stir-fry until warm. Prepare rice. When rice is ready, add peanuts to chicken and stir-fry until peanuts are golden (note: if you are using fresh vegetables, add them after you add the peanuts and stir fry) Add seasoning mix to stir-fry and simmer for one minute, stir constantly until sauce is thickened. Serve Kung Pao Chicken over rice. This recipe is a little bit spicy (hot).

*Making Kung Pao Chicken with fresh green onion will give this dish a more authentic taste. Green onions will keep for a few days in the coolest spot inside your pack.

A carry-out pack of soy sauce is ¼ fluid ounce. This is equal to 1-1/2 teaspoons of soy sauce, therefore two packets equals one tablespoon (3 tsp = 1 Tbsp).