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Quick and Easy Recipe
Kung Pao Chicken Recipe
| Prep time: 10 Minutes |
Chinese
|
| Cook time: 10 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 167 | 51% |
| Total Fat 19.29g | 24% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.21g | |
| Cholesterol 57mg | 19% |
| Sodium 1198mg | 50% |
| Potassium 468mg | 13% |
| Total Carbs 10.73g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.53g | 2% |
| Protein 28.93g | 46% |
Ingredients Convert Measures
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
- 5 tablespoons soy sauce
- 2 tablespoons sherry
- 1 tablespoon plus 2 teaspoons cornstarch
- 2 teaspoons sugar
- 2 tablespoons white-wine vinegar or rice vinegar
- 2 teaspoons Asian sesame oil
- 1/3 cup water
- 2 tablespoons cooking oil
- 1/2 cup peanuts
- 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
- 1/4 teaspoon dried red-pepper flakes
Directions
- In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
- In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
- In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
