kung pow chick’n
- 1 pkggardein mandarin orange crispy chick'n (with sauce)
- 1 tsprice wine vinegar
- 1 tspsoy sauce
- 1/2 tspcrushed red pepper flakes
- 2 tspsesame oil
- 3 clovesgarlic, minced
- 1 inchgingerroot, pelled and minced
- 3 green onions, finely chopped
- 1/4 cupdry roasted peanuts, chopped
Combine gardein mandarin orange chick’n sauce with rice wine vinegar, soy sauce, and pepper flakes in a bowl. Set aside.
Heat sesame oil in wok or heavy saucepan over medium heat. Add gardein mandarin orange chick’n pieces and stir fry for 4 to 5 minutes until golden and crispy. Remove to a bowl. Add garlic and ginger to wok or saucepan and sauté until fragrant, about 15 seconds. Add orange sauce mixture and stir until bubbling and thickened, about 1 minute.
Return gardein chick’n to wok or saucepan and coat with sauce. Stir in green onions, reserving a couple tablespoons for garnish and cook, stirring constantly, until gardein chick’n is warm, about 2 minutes.
Serve kung pow chick’n on a bed of rice and garnish with chopped peanuts and remaining green onions.