kung pow chick’n

kung pow chick’n

yield: serves 4

kung pow chick’n

hungry for more?


  • 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

kung pow chick’n


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.

comments (2)

  1. CarolB |

    This looks wonderful…going to try it for dinner tonight. All recipes I have used have turned out great.

  2. Shelley |

    Made this tonight and it was super delicious – love Gardein, love the recipes!

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