Sweet Justice Kung Pao Chicken

• 3/4 pound chicken breast halves, boneless, skinless precut for stir-frying
• 1.94 ounces maggi sauce
• 1 x poultry seasoning Blend for Satay Chicken
• 2 tablespoons canola oil
• 1 tablespoon oranges finely chopped fresh peel
• 4 whole hot chili peppers dried, or hot pepper flakes
• 1 cup leeks thinly sliced lengthwise, white part only
• 1/2 cup carrots thinly sliced
• 1/2 cup cucumbers cubed
• 2 tablespoons soy sauce, tamari MAGGI Cooking
• 3 tablespoons peanuts roasted

1. Combine chicken and Maggi Seasoning Blend in medium bowl; toss to coat.
2. Let stand for 5 minutes.
3. Heat oil in large, nonstick wok or skillet over medium-high heat.
4. Add orange peel and chili peppers; cook, stirring constantly, for about 30 seconds or until fragrant.
5. Add chicken to wok.
6. Cook, stirring constantly, for 3 minutes or until browned and no longer pink in center.
7. Add leek, carrot and celery; cook, stirring frequently, for 1 minute or until vegetables are crisp-tender.
8. Stir in Maggi Cooking Soy Sauce.
9. Transfer to serving dish.
10. Garnish with peanuts.
11. Serve hot.

chicken, maggi sauce, poultry seasoning blend, canola oil, oranges, hot chili peppers, leeks, carrots, cucumbers, soy sauce, peanuts

Taken from recipeland.com/recipe/v/sweet-justice-kung-pao-chicken-48378 (may not work)