Spicy Kung Pao Chicken

1/2  lb.		boneless, skinless chicken breasts
2  teaspoons		sesame oil
1  cup		frozen seasoning blend
1/3  cup		water
1  tablespoon		low sodium soy sauce
1-1/2  teaspoons		Asian chile garlic paste
1  tablespoon		cornstarch
1  teaspoon		brown sugar
2  ounces		unsalted, dry roasted peanuts
1/2  cup		instant brown rice
2  tablespoons		green onions
1  dash		salt
1  pinch		pepper
1  teaspoon		Lemon Juice - Fresh

Tip: Click on the ingredient links to learn the nutritional information for all the Spicy Kung Pao Chicken ingredients. The serving size for any ingredient in Spicy Kung Pao Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned. Add seasoning blend; cook 3 minutes or until vegetables begin to brown. Whisk together water, soy sauce, chile paste, cornstarch, and sugar; add to chicken mixture. Bring to a boil; cook 2 minutes or until thickened. Sprinkle with peanuts.
Cook rice according to package directions. Stir in green onions, lemon juice, salt and pepper.