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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 201.7
  • Total Fat: 15.6 g
  • Cholesterol: 8.6 mg
  • Sodium: 579.7 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.6 g

View full nutritional breakdown of Kung Pao Chicken calories by ingredient
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Kung Pao Chicken

Submitted by: WESTERWOMAN


Number of Servings: 4

Ingredients

    corn starch 1 tbsp
    hoisin sauce 1 tbsp
    soy sauce 1 tbsp
    chili paste (sambal oelek) 1 tsp (or more for extra spice)
    water 2 tbsp

    Boneless, skinless chicken breasts and thighs diced 1lb
    Sesame oil 1 tsp
    Egg white 1
    Garlic clove, crushed 1

    Cooking oil 1 tbsp
    Garli clove, crushed 1
    Finely grated gingerroot 1/2 tsp
    Small carrots, sliced thin 2
    Diced green & red peppers 1 cup
    Cooking oil 1 tbsp

Directions

Combine first 5 ingredients until smooth, set aside.
Stir second amount of soy sauce into the second amount of cornstart in medium bowl until smooth. Add next 4 ingredients, Stir until chicken is coated. Set aside.

Heat wok or frying pan on medium-high. Add cooking oil. Add second amount of garlic, giner and carrot.. Stir-fry for 1 minute.
Add next 4 ingredients. Stir-fry for 1 to 2 minutes until tender-crisp. Transfer to separate bowl.

Add second amount of cooking oil to hot wok. Add chicken. Stir on medium-high for about 3 minutes until chicken is no longer pink inside. Stir sauce. Stir into chicken mixture until thickened. Add pepper mixture. Heat and stir until heated through.

Number of Servings: 4

Recipe submitted by SparkPeople user WESTERWOMAN.





TAGS:  Poultry |

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