Kung Pao Chicken

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 270.5
  • Total Fat: 9.1 g
  • Cholesterol: 66.6 mg
  • Sodium: 901.1 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 31.7 g

View full nutritional breakdown of Kung Pao Chicken calories by ingredient
Submitted by:

Introduction

From Cooking Light. A family favorite. Even my 17 year old likes it! From Cooking Light. A family favorite. Even my 17 year old likes it!
Number of Servings: 4

Ingredients

    1 tablespoon canola oil, divided
    4 cups broccoli florets
    1 tablespoon ground fresh ginger 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

Directions

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 DARA52.

Rate This Recipe