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Easy Weeknight Kung Pao Chicken Stir-Fry

A super quick, flavor-loaded stir-fry made with chicken, frozen veggies, soy sauce, fish sauce, a splash of Jugo, and a bottle of Kung Pao sauce. It’s the perfect “I want takeout but I want it now” dinner.
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Ingredients Method Notes

Ingredients
  

  • 2 –3 boneless skinless chicken breasts
  • 1 bag 20 oz Deluxe Stir-Fry Vegetables
  • broccoli, carrots, baby corn, water chestnuts, peppers
  • P.F. Chang’s Kung Pao Sauce ½–1 cup
  • Soy sauce 1–2 tbsp, reduced sodium
  • Fish sauce ½–1 tsp
  • Maggi Jugo Seasoning a few drops
  • Jasmine rice cooked (1–2 cups uncooked, depending on servings)

Method
 

  1. Prep the Chicken
  2. Slice chicken breasts into thin strips. Season lightly with salt and pepper.
  3. Heat 1 tablespoon oil in a large skillet or wok.
  4. Add the frozen stir-fry veggies and sauté until bright and slightly tender (about 5–7 minutes).
  5. Remove from pan and set aside.
  6. Cook the Chicken
  7. Add another tablespoon of oil.
  8. Add the sliced chicken and cook until no longer pink and lightly browned.
  9. Add the Flavors
  10. Pour in: soy sauce, a splash of Jugo and fish sauce
  11. Stir to coat the chicken.
  12. Add Veggies Back In
  13. Stir the cooked veggies into the chicken.
  14. Add the Kung Pao Sauce
  15. Pour Kung Pao sauce over the mixture (start with ½ cup and add more if you want).
  16. Let everything simmer 2–3 minutes so it thickens and coats the chicken.
  17. Spoon over warm white rice and enjoy immediately.

Notes

Tips

• Add crushed peanuts or cashews for crunch
• Add red pepper flakes if you want more heat
• Swap chicken for shrimp, steak, or tofu
• Add a drizzle of honey if you want a sweeter glaze

How to Store

Leftovers keep 3–4 days in the fridge. Reheat in a skillet with a splash of water.