Kung Pao Chicken

Ingredients:

•	1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
•	1 tablespoon cornstarch
•	3 tablespoons Crisco® Pure Peanut Oil, divided
•	1 medium red bell pepper, cored, seeded and cut into 1-inch pieces
•	1 medium green bell pepper, cored, seeded and cut into 1-inch pieces
•	4 green onions, sliced on a diagonal
•	2 teaspoons minced garlic
•	2 teaspoons minced gingerroot
•	1/4 teaspoon crushed red pepper or to taste (optional)
•	1/4 cup reduced sodium soy sauce
•	1/2 cup Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
•	1 cup dry roasted peanuts
•	1 teaspoon dark sesame oil
•	Hot cooked rice

Directions:

1	TOSS together chicken and cornstarch in small bowl. Heat 1 tablespoon oil in large skillet or wok on medium-high heat. Add half of chicken. Stir-fry 3 to 5 minutes or until no longer pink in center. Remove from skillet. Repeat with remaining chicken.
2	ADD remaining oil, red and green peppers to skillet, stir-frying 30 to 45 seconds. Add green onions, garlic, gingerroot and crushed red peppers, cooking 15 seconds more. Remove pan from heat.
3	ADD soy sauce, orange marmalade, chicken, peanuts and sesame oil to pan. Cook and stir until heated through. Serve with steamed white or fried rice.