Rice
1. Pour Rice from pouch into 2-quart saucepan; add 1 1/2 cups water. Heat just to boiling. Reduce heat to low; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2.
Chicken
2. Cut chicken into 3/4-inch pieces; Heat 1 tablespoon oil in 10-inch nonstick** skillet over medium-high heat; rotate skillet until oil covers bottom.
3. Carefully add chicken to hot oil; cook about 5 minutes, stirring occasionally, until deep golden brown and no longer pink in center.
Sauce
4. Stir in Peanuts and Chilies; cook uncovered 2 minutes, stirring frequently. Stir in Kung Pao Sauce and 1/4 cup water; cook until hot. Serve with rice.
Caution: Chilies are extremely hot and spicy and may by difficult to chew. If desired, discard chilies after cooking. Refrigerate leftovers.
Tips: *For easier prep, buy already cut-up uncooked boneless skinless chicken breast. Look in the grocer's meat case.
**If using skillet without nonstick finish, increase oil to 2 tablespoons.
High Altitude (3500-6500 ft.): No change
Want your dinner to have an extra-spicy kick?
Before stirring in chilies, gently squeeze chilies in the pouch to release the seeds, which will add more spice and heat.
Tip 1
In place of chicken, try making with pork tenderloin OR shrimp.
Tip 2
You can also add 2 cups cut-up vegetables, such as carrots, red or green bell pepper, or snow peas, with the chicken in step 3. Use 12-inch nonstick skillet, and cook vegetables until crisp-tender.
