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Kung Pao Chicken
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Rating: 4.1/5 (71 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Chinese
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 581
% Daily Value**
Total Fat 40g
61%
Saturated Fat 8g
12%
Unsaturated Fat 11g
Cholesterol 211mg
70%
Sodium 3097mg
129%
Total Carbohydrate 21g
7%
Dietary Fiber 5g
19%
Sugars 9g
Protein 39g
Vitamin A  38%Vitamin C  220%
Calcium  6%Iron  21%
Potassium  44%Vitamin E  18%
** 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 Chicken

Date Added: August 05, 2012
Spicy Chicken Stir fry. Easy to make, serve over white rice.

Ingredients:

1 1/2 lb Chicken Breasts
1/2 teaspoon Salt
1 Egg 1 white
1 tablespoon Cornstarch
4 tablespoons Peanut Oil , divided
1/2 cup Peanuts skinless roasted
10 Red Chili Peppers
4 Green Onions , cut into 1/2-inch lengths
2 Garlic , minced
1/2 cup Water Chestnut diced (optional)
1 teaspoon Chili Paste with garlic
2 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 teaspoon Wine Rice Vinegar
1 teaspoon Sugar
1/4 cup Chicken Broth
1 teaspoon Cornstarch
1 teaspoon Sesame Oil
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Directions:

1. Combine chicken, salt, egg white, and cornstarch.

2. Mix well by hand and set aside. In a small bowl, blend all sauce ingredients.

3. Set aside. Add 2 tablespoons oil to heated wok and stir fry chicken.

4. Remove to serving bowl. Add 2 more tablespoons oil to same wok.

5. Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.

6. Remove from wok and add to chicken. Lower heat.

7. If necessary, add more oil. Stir fry green onions and garlic for several seconds.

8. (Do not let garlic burn). Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.

9. Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute) Serve over rice.

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Dietary Notes:
This recipe is high in Vitamin A with 38% of your daily recommended intake per serving. This recipe is high in Vitamin C with 220% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Egg, Soy, MSG, Poultry, Rice, Corn, Sulfites, Sesame Seeds, Spring Onion, Garlic, Natural Sweeteners, Alcohol, Hot Pepper, Vinegar, Onion allergies.
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