At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

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COVID-19 is Not Considered a Food-Borne Pathogen

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Perdue Farms Takes Food Safety Protocols Seriously

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Kung-Pao Chicken


Kung-Pao Chicken

Kung-Pao Chicken

PREP TIME: 10min COOK TIME: 20min
Serves 4

PREP TIME: 10min COOK TIME: 20min
Serves 4

  • 256
  • 21g
  • 808mg
  • 2g
    Sat. Fat
  • 2g
  • Expand

Ingredients Ingredients


2 sauce

1 tbsp.rice wine vinegar

2 tsp.cornstarch

2 tbsp.sesame oil

1 tbsp.ground ginger

1 pepper flakes

1 cupred pepper, diced

1 cupscallions, diced

1 cupcelery, cut on the bias

2 cloves garlic, crushed

1 cupchicken broth

1 cuppeanuts (optional)

Chopped cilantro for garnish, optional

Step 1

In a mixing bowl, combine the soy sauce, rice wine vinegar and cornstarch. Add the chicken and toss well to combine.

Step 2

In a skillet, heat the sesame oil over medium-heat. Add the coated chicken and sauté until the chicken begins to brown, but doesn’t have to be cooked through. Add the ginger and red pepper flakes and toss well. (Heating the chilies can have potent smells, so try to not breath in directly). Add the red pepper, scallions, celery and garlic. Toss to coat well. Sauté for about 5 minutes until vegetables begin to get tender.

Step 3

Add the chicken broth and simmer for another 5 to 7 minutes until sauce thickens. Add the peanuts and toss to combine.

Step 4

Serve over brown rice and garnish with chopped cilantro.

Ta Da Ta Da

Kung-Pao Chicken

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Mouth-watering goodness. Serves 4 pao thumb.jpg pao thumb.jpg

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