Kung Pao Chicken
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 T Olive Oil1 C Onion (chopped)1 lbs chicken breast (chunked)2 cloves Garlic (minced)3/4 C Water3 T Soy Sauce, low sodium2 t Cornstarch1 t Brown Sugar1/2 t Ginger1 t SirachaOptional (Not Calculated)1 C Bell Pepper1 C Snow Peas2 T unsalted, dry-roasted Peanuts
1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion to pan and saute 3 minutes until softened.
3. Add garlic and saute 30 seconds.
4. Add chicken and saute 3 minutes until chicken begins to brown.
5. Combine 3/4 C water with soy sauce, cornstarch, brown sugar, minced ginger and siracha, and whisk until sugar dissolves.
6. Add water mix to pan and bring to a boil.
7. Add vegetables as desired and cook 2 minutes until sauce thickens.
Serving Size: makes 4 servings
2. Add onion to pan and saute 3 minutes until softened.
3. Add garlic and saute 30 seconds.
4. Add chicken and saute 3 minutes until chicken begins to brown.
5. Combine 3/4 C water with soy sauce, cornstarch, brown sugar, minced ginger and siracha, and whisk until sugar dissolves.
6. Add water mix to pan and bring to a boil.
7. Add vegetables as desired and cook 2 minutes until sauce thickens.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 235.0
- Total Fat: 9.9 g
- Cholesterol: 70.2 mg
- Sodium: 519.9 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.8 g
- Protein: 27.0 g
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