Kung Pao Chicken
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Serving Size: One fourth per serving
Number of Servings: 4
Recipe submitted by SparkPeople user REANEA.
peanut oil1 pound boneless, skinless, chicken breasts or thighs, cut into ½ - ¾ -inch cubesMarinade *See recipe below.1 tablespoon peanut or vegetable oil8 Chinese dried red chilies, split length wise and seeds removed1 teaspoon Sichuan peppercorns4 garlic cloves, minced1 tablespoon fresh ginger, minced3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips1/3 cup unsalted dry-roasted peanuts2 teaspoons soy sauce2 teaspoons Chinese rice wine2 teaspoons cornstarch1 teaspoon Sichuan pepper corns1 tablespoon Chinese black vinegar1 tablespoon chicken stock/broth3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)2 teaspoons cornstarch½ teaspoon sesame oil
Serving Size: One fourth per serving
Number of Servings: 4
Recipe submitted by SparkPeople user REANEA.
Nutritional Info Amount Per Serving
- Calories: 229.6
- Total Fat: 7.5 g
- Cholesterol: 83.0 mg
- Sodium: 287.0 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.0 g
- Protein: 30.9 g
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