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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 237.2
  • Total Fat: 15.1 g
  • Cholesterol: 20.6 mg
  • Sodium: 486.0 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 14.0 g

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

Submitted by: MICKIE27

Introduction

Peanuts are just a garnish so you can leave them out in case of allergies or to save calories. However, they are high in protein and healthy fats, so they're very good for you! Peanuts are just a garnish so you can leave them out in case of allergies or to save calories. However, they are high in protein and healthy fats, so they're very good for you!
Number of Servings: 4

Ingredients

    -2 tbsp soy sauce
    -2 tbsp dry sherry
    -1 tbsp minced fresh ginger
    -2 tsp dark sesame oil
    -2 skinless boneless chicken breasts (cut into bite-sized pieces)
    -1 1/2 tsp cornstarch
    -1 tsp granulated sugar
    -1 tbsp hot chili-garlic sauce
    -1 tbsp vegetable oil
    -1 red pepper, chopped
    -2 green onions, thinly sliced
    -1/2 c raw, unsalted peanuts

Tips

A good brand for chili-garlic sauce is "A Taste of Thai."


Directions

1.Stir 1 tbsp of the soy sauce with 1 tbsp of the sherry, all of the ginger and all of the sesame oil in a medium bowl.

2. Stir in chicken, then cornstarch and set the mixture aside.

3. Stir remaining soy sauce and sherry with sugar and chili-garlic sauce in a small bowl.

4. Heat a non-stick frying pan over medium-high. Add oil, then marinated chicken. Stir-fry chicken until almost no pink remains, about 3 to 5 minutes.

5. Add pepper and cook until it starts to soften, about 2 minutes.

6. Pour the soy-sherry mixture from the small bowl over the chicken and peppers.

7. Add green onions and peanuts. Stir until peanuts are heated through, about 1 to 2 minutes. Remove from heat.

Kung POW!

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MICKIE27.






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