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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 858
% Daily Value**
Total Fat 81g
124%
Saturated Fat 23g
35%
Unsaturated Fat 20g
Cholesterol 230mg
77%
Sodium 1029mg
43%
Total Carbohydrate 8g
3%
Dietary Fiber 1g
4%
Sugars 2g
Protein 28g
Vitamin A  3%Vitamin C  2%
Calcium  4%Iron  11%
Potassium  22%Vitamin E  20%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Kung Pao

Date Added: June 11, 2009

Ingredients:

1 Teaspoon Vinegar Apple Cider
1/2 Teaspoon Sugar scant
1/4 Cup Walnut assortment
1 Teaspoon Dry Sherry warmed
1/2 Teaspoon Salt cayenne pepper
4 Tablespoons Peanut Oil (up to)
2 Teaspoons Cornstarch (15 g)
4 Tablespoons Vegetable Oil plus
2 Teaspoons Sesame Oil (chinese
1 Egg whites
2 Teaspoons Ginger chopped
2 Teaspoons Soy Sauce light
2 Onions green
1/2 Pound Chicken Breast boneless
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Directions:

1. Cut green onions into 3/4" pieces.

2. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white.

3. Add remaining marinade ingredients and blend well.

4. Add chicken and marinate overnight in refrigerator.

5. Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion.

6. Cook a few more seconds, add peanuts, add seasonings.

7. When sauce is slightly thickened and coats food, remove and serve hot.

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Dietary Notes:
This recipe is high in Vitamin E with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Egg, Soy, Tree Nuts, MSG, Poultry, Corn, Sulfites, Walnuts, Sesame Seeds, Natural Sweeteners, Alcohol, Vinegar, Onion allergies.
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