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Kung Pao Chicken
Kung Pao Chicken

Kung Pao Chicken

Portions 4
Preparation Time
Cooking Time


  • 1/2 bag (375g) of Arctic Gardens Asian style vegetables
  • 1 1/2 tsp cornstarch
  • 2 tbsp soy sauce
  • 2 tbsp sherry
  • 1 tbsp minced fresh ginger
  • 2 tsp dark sesame oil
  • 2 skinless, boneless chicken breasts
  • 1 tsp granulated sugar
  • 1 tbsp hot chili-garlic sauce
  • 1 tbsp vegetable oil
  • 1/2 cup peanuts or cashews


  1. WHISK cornstarch with 1 tbsp soy and 1 tbsp sherry in a medium bowl. Add ginger and sesame oil. Slice chicken into bite-sized pieces and add to soy mixture.
  2. COMBINE remaining soy and sherry with sugar and chili-garlic sauce in a small bowl. Reserve.
  3. HEAT vegetable oil in a non-stick frying pan over medium-high. Add marinated chicken and stir-fry until no pink remains, about 5 min. Spoon chicken to a plate and reserve.
  4. RETURN pan to heat. Add Arctic Gardens Stir Fry Chinese style vegetables and cook according to package directions until tender-crisp, 6 to 7 min. Return chicken to pan with chili garlic mixture and nuts. Cook, stirring, until well coated, about 1 to 2 more min. Remove from heat. Serve over steamed rice.


Nutrition Facts (per serving):

Calories: 310

Protein: 26 g

Fat:   17 g

Carbohydrate: 15 g

Fibre:   4 g

Sodium:  528 mg

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