Kung Pao Chicken and Vegetables

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 565.3

Total Fat: 25.3 g
Cholesterol: 140.0 mg
Sodium: 2,496.9 mg
Total Carbs: 25.3 g
Dietary Fiber: 4.2 g
Protein: 56.8 g

View full nutritional breakdown of Kung Pao Chicken and Vegetables calories by ingredient

Introduction

Easy to prepare stir fry that is tasty and good for you. Easy to prepare stir fry that is tasty and good for you.

Minutes to Prepare: 30

Minutes to Cook: 1

Number of Servings: 2

Ingredients

16 oz. boneless skinless chicken

5 tbsp soy sauce

2 tbsp cooking sherry

3 tbsp sesame oil

1 cup chopped zucchini

1 cup sliced green peppers

1 cup sliced carrots

1 tsp corn starch

.25 cup chopped green onions

1 packet splenda

2 cloves garlic

2 tsp red pepper flakes

Directions

Cut chicken into cubes about 1-2 inches big.
Marinade:
2 tbsp soy sauce
1 tbsp sherry
1 tbsp sesame oil
1 tsp corn starch (add last)
Marinate chicken 20 minutes while preparing vegetables
Sauce:
3 tbsp soy sauce
1 tbsp sherry
Packet of Splenda

Cook chicken in 1 tbsp of sesame oil until 80% done then remove from pan.
In 1 tbsp of sesame oil cook garlic until fragrant (30 seconds) then add remaining vegetables, sauce and 2 tsp red pepper flakes then cook for 5 minutes.
Add back in chicken and cook an additional 5-10 minutes until fully cooked and vegetables start to get tender but not soggy.
Serve over rice or just plain.

Number of Servings: 2

Recipe submitted by SparkPeople user AJF1031.