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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 300.1
  • Total Fat: 16.1 g
  • Cholesterol: 75.9 mg
  • Sodium: 719.6 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 25.9 g

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

Submitted by: BUCKYRHINO
Kung Pao Chicken By Buckyrhino

Introduction

High Protein, lower carbs, as needed by those trying to build or maintain muscle while losing fat,, such as weightlifter/bodybuilder type exercisers. Obviously, those who are not interested in as much protein can adjust the amount of chicken, but must then weigh and recalculate.
Also, shrimp may be substituted, just chop them into equal size pieces too. One can alse add whole waterchestnuts cut into quaters if desired.
Serve over brown rice - but no more than one cup!
Personally, I prefer a ratio of 1 cup Kung Pao Chicken to 1/2 cup Brown Rice.

Note: cider vinegar entered because white vinegar is not in the computer system, but USE WHITE VINEGAR.
High Protein, lower carbs, as needed by those trying to build or maintain muscle while losing fat,, such as weightlifter/bodybuilder type exercisers. Obviously, those who are not interested in as much protein can adjust the amount of chicken, but must then weigh and recalculate.
Also, shrimp may be substituted, just chop them into equal size pieces too. One can alse add whole waterchestnuts cut into quaters if desired.
Serve over brown rice - but no more than one cup!
Personally, I prefer a ratio of 1 cup Kung Pao Chicken to 1/2 cup Brown Rice.

Note: cider vinegar entered because white vinegar is not in the computer system, but USE WHITE VINEGAR.

Number of Servings: 8

Ingredients

    1.5 lb chicken cut into 1/2 inch squares (partially frozen is best for cutting)

    Marinade:

    i large egg
    2 tsp. Olive Oil
    1/2 tsp salt (Sea or Kosher is best)
    1 TBSP Cornstarch


    Veggies:

    1 cup carrots, cut into 3/8 inch squares
    1 cup celery cut same as above
    1 green pepper cut same (by chance, it worked out to exactly one cup)
    1 red pepper, cut same as above (again, mine just happened to be 1 cup by chance)
    1 bunch scallions, cut into 1/2 inch pieces, including as much green part as usable


    Spices:

    4 dried red chillies, cut in half, seeds included
    2 scallions, minced
    2 tsp minced garlic
    2 tsp minced fresh ginger root


    Sauce:

    3 TBS Dark/Black Soy (Kikoman will do)
    2 TBS Shaoxing Cooking Wine (Rice wine or Dry Sherry will do but not as flavorful)
    1.5 TBS White Vinegar
    4 tsp sugar
    3 TSP water mixed with 2 TBS Cornstarch
    1/2 tsp salt
    1 tsp or so Chilli Paste with garlic (1/2 - 1 tsp hot oil will also do)
    1 tsp Sesame oil

    1 cup dry roasted peanuts

    2 TBS Canola Oil

Directions

Cut chicken into 1/2 inch pieces. Marinade while cutting veggies.

Cut & combine all veggies.

Break or cut (I break) dried chilli peppers and place in dish with seeds.

Mince remaining spices together & place in seperate dish.

Mix ingrediants for sauce, making sure cornstarch & water are smoothly mixed before adding.
Thern add Sesame oil last.

To cook:

Heat large electric frying pan or (preferably) wok to high or 375 degrees. Addd 1 TBS Canola or Vegtable Oil. Heat for 30 seconds, add chicken in 4 parts, cooking until no longer pink. Remove from wok & set aside in a colander to remove excess drippings.


NOTE: Lower heat in wok before adding the dried chilli's, or they will burn & make everybody in the house cough like mad! This should only take the time it takes to remove the chicken plus a few seconds more plus adjusting the heat (gas works best for stir frying)

Add dried chilli peppers, cook at low heat until they begin to turn black. Raise heat to high, add remaining spices and cook 30 seconds (at this point, you should probably remove the 8 chilli pepper halves so nobody eats them).

Add veggies in 4 parts (as with chicken, to not drop the temperature of the wok too quickly). Stir fry 1.5 - 2 minutes and add Sauce (stir well before adding!). Sauce should come to a boil & thicken quickly.
Add cooked chicken & peanuts, mix & serve on a platter (a bowl will keep the food too hot and keep the peppers cooking, which will make the sauce get watery).

Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BUCKYRHINO.






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