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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 336.4
  • Total Fat: 11.5 g
  • Cholesterol: 102.7 mg
  • Sodium: 771.9 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 44.5 g

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

Submitted by: MILLIEBEAN

Introduction

Super quick and easy, light with lots of flavour. Super quick and easy, light with lots of flavour.
Number of Servings: 4

Ingredients

    2 tbsp soy sauce
    1 tbsp red wine vinegar
    2 tbsp water
    1 tbsp minced fresh ginger
    1 tsp dark sesame oil
    3 skinless, boneless chicken breasts
    1 1/2 tsp cornstarch
    2 tsp granulated sugar or honey
    2 tbsp hot chili-garlic sauce
    Pam cooking spray
    1 red pepper, chopped
    2 green onions, thinly sliced
    1/2 cup peanuts or cashews, preferably untoasted and unsalted

Directions

Stir 1 tbsp soy, 1 tbsp water with 1 tbsp red wine vinegar, ginger and sesame oil in a medium bowl. Cut chicken into bite-sized pieces and add to soy mixture. Stir until well coated. Stir in cornstarch and set aside. Combine remaining soy and water with honey and chili-garlic sauce in a small bowl.
Heat non-stick frying pan over medium-high. Add cooking spray, then marinated chicken. Stir-fry chicken until almost no pink remains, 3 to 5 min. Add pepper and cook until it starts to soften, about 2 min. Stir soy-vinegar mixture and pour over chicken and pepper. Add onions and cashews. Stir until cashews are heated through, 1 to 2 min. Remove from heat. Serve over steamed brown rice.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MILLIEBEAN.






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