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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 282.0
  • Total Fat: 13.9 g
  • Cholesterol: 7.1 mg
  • Sodium: 852.2 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 10.5 g

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

Submitted by: MSWANSON3

Introduction

This recipe was obtained from Weight Watchers, however, I have changed it to increase the sauce, and I increased the chicken and reduced the peanuts. This recipe was obtained from Weight Watchers, however, I have changed it to increase the sauce, and I increased the chicken and reduced the peanuts.
Number of Servings: 8

Ingredients

    1 cup reduced sodium chicken broth
    2/3 cup sake
    6 tble hoisin sauce
    4 tble reduced sodium soy sauce
    4 tble corn starch
    4 tble honey
    3 teas Asian sesame oil
    1.25 lbs chicken breast cut into 1/2 inch pieces
    2 scallions, chopped
    1 tble grated ginger
    1/4 teas crushed red pepper
    1 8 oz can sliced water chestnuts
    1.25 cup unsalted dry roasted peanuts

Directions

1. Combine the broth, sake, hoisin sauce, soy sauce, cornstarch, and honey ina bowl; mix well.
2. Heat a large nonstick skillet or wok over medium high heat until a drop of water sizzles. Pour in 2 teas. of the oil and seirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer the chicken to a plate.
3. Add the remaining 1 teas oil to the skillet and swirl to coat the pan. Add the scallions, ginger, and crushed red pepper; stir-fry until fragrant, about 30 seconds. Add the water chestnuts and peanuts; stir fry until heated through, about 1 minute. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cook until heated through, about 1 minute longer.

Serve over rice (nutritional information figured without the rice)

Serves 8, about 3/4 cup serving

Number of Servings: 8

Recipe submitted by SparkPeople user MSWANSON3.






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Member Ratings For This Recipe

  • This was not like the stuff I get in the restaurant but it was ok. Probably better for me! Thank you for posting. :) I used broth in place of the sake. - 3/11/11

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