Kung Pao Chicken

Kung Pao Chicken

4.6 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 278.4
  • Total Fat: 5.9 g
  • Cholesterol: 66.0 mg
  • Sodium: 721.6 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 31.2 g

View full nutritional breakdown of Kung Pao Chicken calories by ingredient
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from cookinglight.com from cookinglight.com
Number of Servings: 4


    1 tablespoon canola oil, divided
    4 cups broccoli florets
    1 tablespoon ground fresh ginger (such as Spice World), divided
    2 tablespoons water
    1/2 teaspoon crushed red pepper
    1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
    1/2 cup fat-free, less-sodium chicken broth
    2 tablespoons hoisin sauce
    2 tablespoons rice wine vinegar
    2 tablespoons low-sodium soy sauce
    1 teaspoon cornstarch
    4 garlic cloves, minced
    2 tablespoons coarsely chopped salted peanuts (not included in calculation)


Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.

Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Number of Servings: 4

Recipe submitted by SparkPeople user REE2LOSE.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I just made this, I added onions to the chicken while it cooked, as well as celery, mushrooms and green peppers when I cooked the broccoli. It's FANTASTIC! - 11/4/11

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  • excellent! - 4/12/11

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  • Incredible!
    Excellent tasting dish - just substituted the brocolli with zuchini & red pepper - but I imagine you could probably substitute with almost any vegetable and be happy with this dish. Served it a church function and came home with and empty dish as well as had folks asking for the recipe. - 3/12/11

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  • I love this. I found it on Cooking Light and have made it twice. Even my 16 yr old likes it. One thing, the nutritional value on Cooking Light is different than here. Do you know why? - 9/3/09

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  • Very Good
    yummy - 6/5/09

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