If Kung Pao chicken is your takeout-menu favorite, you simply must try this version—made with beef sausage and fresh green beans.
What You Need
Original recipe yields 4 servings
2 Tbsp. hoisin sauce
4 cloves garlic, minced
3 Tbsp. water
1 Tbsp. Sriracha sauce (hot chili sauce)
6 oz. (1/2 of 12-oz. pkg.) OSCAR MAYER Natural Uncured Beef Sausage, sliced
1 lb. fresh green beans, trimmed, cut into 2-inch lengths
1/4 cup PLANTERS Lightly Salted Dry Roasted Peanuts, chopped
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Let's Make It
Mix first 4 ingredients until blended.
Cook sausage in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally.
Add beans; stir-fry 4 to 5 min. or until crisp-tender. Add sauce; stir-fry 2 min. or until heated through. Top with nuts.
Serve over hot cooked rice.
Prepare using 6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage and/or 1/4 to 1/2 tsp. crushed red pepper for the Sriracha sauce.
Look for the hoisin sauce and Sriracha sauce in the Asian section of your supermarket.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 6g
Trans Fat 0.5g
Total Carbohydrates 14g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.