Kung Pao Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Chicken Breast, no skin, 1 lb, chopped to bite sizes () * *Kikkoman Soy Sauce, 2 tbsp () * Extra Virgin Olive Oil, 2 tbsp () * Cornstarch, 2 tbsp () * *Curry Paste, Green, Thai Kitchen, 1 tbsp () * White Wine, 2 tbsp * Brown Sugar, 2 tsp packed () * Garlic, 2 clove () * *Vinegar, white wine, 1 tsp () * Fresh Chives, 2 tbsp chopped () * Pepper, red or cayenne, 1 tsp ()
1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch and stir. Place chicken pieces in a glass dish or bowl and add marinade. Make sure all of the chicken gets a decent coating of the marinade. Cover dish with lid/saran wrap/foil and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch, curry paste, vinegar and brown sugar. Mix together and add chives, minced garlic, and (if you want) peanuts. NOTE: My recipe doesn't include the peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. While the sauce cooks, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
4. Makes roughly four 3/4 cup serving. Best served over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user DANCINGRAVEYNS.
2. To Make Sauce: In a bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch, curry paste, vinegar and brown sugar. Mix together and add chives, minced garlic, and (if you want) peanuts. NOTE: My recipe doesn't include the peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. While the sauce cooks, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
4. Makes roughly four 3/4 cup serving. Best served over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user DANCINGRAVEYNS.
Nutritional Info Amount Per Serving
- Calories: 219.1
- Total Fat: 8.5 g
- Cholesterol: 65.7 mg
- Sodium: 603.1 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.2 g
- Protein: 27.4 g
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