You are here

Kung Pao Chicken's picture
  Boneless, skinless, chicken breasts 1 Pound, cut into 1-inch pieces
  Cornstarch 1 Tablespoon
  Vegetable oil 2 Teaspoon (Crisco)
  Chopped green onions with tops 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Red pepper flakes 1 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Wine vinegar 2 Tablespoon
  Soy sauce 2 Tablespoon
  Sugar 2 Teaspoon
  Unsalted dry roasted peanuts 1⁄3 Cup (5.33 tbs)
  Hot cooked rice 4 Cup (64 tbs), cooked without salt / fat

1. Combine chicken and cornstarch in small bowl; toss. Heat Crisco Oil in large skillet or wok on medium-high heat. Add chicken. Stir-fry 5 to 7 minutes or until no longer pink in center. Remove from skillet. Add onions, garlic, pepper and ginger to skillet. Stir-fry 15 seconds. Remove from heat.
2. Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet. Return chicken to skillet. Stir until coated. Stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

Rate It

Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2073 Calories from Fat 391

% Daily Value*

Total Fat 43 g66.1%

Saturated Fat 6.9 g34.5%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 2022.4 mg84.3%

Total Carbohydrates 268 g89.2%

Dietary Fiber 10.5 g42%

Sugars 13.3 g

Protein 142 g284.3%

Vitamin A 44% Vitamin C 57.8%

Calcium 16.4% Iron 104%

*Based on a 2000 Calorie diet

Kung Pao Chicken Recipe