Kung Pao Chicken
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Kung Pao Chicken calories by ingredient
Introduction
Delicious Chinese chicken cuisine with a bit of a bite. Delicious Chinese chicken cuisine with a bit of a bite.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 ()
Directions
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.