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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 256.0
  • Total Fat: 8.0 g
  • Cholesterol: 69.3 mg
  • Sodium: 1,130.0 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 30.4 g

View full nutritional breakdown of Kung Pau Chicken - gluten, dairy & nut free calories by ingredient
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Kung Pau Chicken - gluten, dairy & nut free

Submitted by: WCRUNNER

Introduction

- no wheat, nuts or dairy - no wheat, nuts or dairy
Number of Servings: 6

Ingredients

    Stir fry:
    1 red pepper
    1 green pepper
    1 celery stalk
    3 green onions
    1 c. bean sprouts
    Chicken:
    3 boneless chicken breasts cut in to 1" chunks
    3 tablespoons cornstarch
    Sauce:
    2 tablespoons Oyster or Fish sauce
    2 tablespoons Bragg or Soya sauce
    1 tablespoon brown sugar
    1 cup chicken or vegatable broth
    4 tablespoons rice wine vinegar
    1 tablespoon cornstarch
    3 tablespoons tahini or peanut butter
    To cook:
    sesame oil or peanut oil
    1 teaspoon Szechwan peppercorns or chilli flakes
    6 cloves of garlic, sliced
    1 x 2-inch ginger knob, chopped

Directions

Prep: - chop all vegatables and put asside
dredge chicken in cornstarch and put asside
mix togeather sauce and mix untill smooth and put asside
To Cook:
heat wok over medium heat and add a spach of oil into the pan - when smoking add peppercors. Stir for a minute and add garlic and ginger. Stir fry for 1 minute and add chicken. stir fry until chicken is golden brown and then add peppers and celery. Continue to stir fry 2-3 minutes and then add the sauce. Stir until thick and bubbly. Add bean sprouts and green onions stir to combine.
Serve with Rice

Number of Servings: 6

Recipe submitted by SparkPeople user WCRUNNER.






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