Spicy chicken with crisp vegetables tossed with fiery Kung Pao Sauce.
Place a single layer of chicken on a baking sheet. Heat at 400°F for 16-20 minutes or until golden brown, and internal temperature reaches 165°F. Place the sauce bags and vegetable pack in hot water or steamer until hot. Do not place the sauce or vegetable bags in rapidly boiling water. Drain excess liquid from vegetables, and add sauce and vegetables to chicken just prior to serving.
Mix thoroughly to coat all chicken pieces.
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