Kung Pao Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound boneless, skinless chicken 5 tablespoons Kikkoman Stir-Fry Sauce, divided 1 teaspoon Rice Vinegar 1/2 to 3/4 teaspoon crushed red pepper 1/4 teaspoon cornstarch 2 tablespoons water 3 tablespoons vegetable oil, divided 1 large clove garlic, minced 1 large onion, chunked 2 small green bell peppers, chunked 2/3 cup unsalted roasted peanuts
Cut chicken into 1-inch square pieces; coat with 1 Tbsp. stir-fry sauce and marinate for 30 minutes.
Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper.
Dissolve cornstarch in 2 Tbsp. water.
Heat 1 Tbsp. oil in a large skillet over high heat.
Add chicken and garlic and stir-fry 3 minutes; remove.
Heat remaining 2 Tbsp. oil in the same pan.
Add onion; stir-fry 1 minute.
Add bell peppers; stir-fry 4 minutes longer.
Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens. Serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SINGLEMOM34.
Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper.
Dissolve cornstarch in 2 Tbsp. water.
Heat 1 Tbsp. oil in a large skillet over high heat.
Add chicken and garlic and stir-fry 3 minutes; remove.
Heat remaining 2 Tbsp. oil in the same pan.
Add onion; stir-fry 1 minute.
Add bell peppers; stir-fry 4 minutes longer.
Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens. Serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SINGLEMOM34.
Nutritional Info Amount Per Serving
- Calories: 221.1
- Total Fat: 14.4 g
- Cholesterol: 10.3 mg
- Sodium: 722.1 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 5.9 g
- Protein: 6.9 g
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