Kung Pao Chicken
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 282.0
- Total Fat: 13.9 g
- Cholesterol: 7.1 mg
- Sodium: 852.2 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.5 g
- Protein: 10.5 g
View full nutritional breakdown of Kung Pao Chicken calories by ingredient
Introduction
This recipe was obtained from Weight Watchers, however, I have changed it to increase the sauce, and I increased the chicken and reduced the peanuts. This recipe was obtained from Weight Watchers, however, I have changed it to increase the sauce, and I increased the chicken and reduced the peanuts.Number of Servings: 8
Ingredients
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1 cup reduced sodium chicken broth
2/3 cup sake
6 tble hoisin sauce
4 tble reduced sodium soy sauce
4 tble corn starch
4 tble honey
3 teas Asian sesame oil
1.25 lbs chicken breast cut into 1/2 inch pieces
2 scallions, chopped
1 tble grated ginger
1/4 teas crushed red pepper
1 8 oz can sliced water chestnuts
1.25 cup unsalted dry roasted peanuts
Directions
1. Combine the broth, sake, hoisin sauce, soy sauce, cornstarch, and honey ina bowl; mix well.
2. Heat a large nonstick skillet or wok over medium high heat until a drop of water sizzles. Pour in 2 teas. of the oil and seirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer the chicken to a plate.
3. Add the remaining 1 teas oil to the skillet and swirl to coat the pan. Add the scallions, ginger, and crushed red pepper; stir-fry until fragrant, about 30 seconds. Add the water chestnuts and peanuts; stir fry until heated through, about 1 minute. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cook until heated through, about 1 minute longer.
Serve over rice (nutritional information figured without the rice)
Serves 8, about 3/4 cup serving
Number of Servings: 8
Recipe submitted by SparkPeople user MSWANSON3.
2. Heat a large nonstick skillet or wok over medium high heat until a drop of water sizzles. Pour in 2 teas. of the oil and seirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer the chicken to a plate.
3. Add the remaining 1 teas oil to the skillet and swirl to coat the pan. Add the scallions, ginger, and crushed red pepper; stir-fry until fragrant, about 30 seconds. Add the water chestnuts and peanuts; stir fry until heated through, about 1 minute. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cook until heated through, about 1 minute longer.
Serve over rice (nutritional information figured without the rice)
Serves 8, about 3/4 cup serving
Number of Servings: 8
Recipe submitted by SparkPeople user MSWANSON3.
Member Ratings For This Recipe
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VIKTORIALYN
