Try this Kung Pao Chicken - Gungbao Chicken recipe, or contribute your own.
Suggest a better descriptionDice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and rice wine. Cut the scallions into 1 in. pieces and the chiles in half (they are assuming you are using small ones). Heat the oil and deep fry the chicken dice for 2 minutes. Drain well. Reheat the oil and fry peanuts for 3 minutes. Drain. Heat a pan with 3 TB of oil and stir fry ginger, scallions and chiles. And chicken dice and stir fry for another minute before stirring in 1 tb soy and the sugar. Adjust the seasonings and stir in the peanuts. Serve sprinkled with sesame oil. [Note: I believe this recipe assumes the use of raw peanuts. If you are using roasted peanuts, omit the deep fry.] This is from a Chinese cookbook published in Taiwan.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 6 | ||
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Calories: 334 | ||
Calories from Fat: 210 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 56mg | 17 % | |
Sodium 237mg | 8 % | |
Potassium 457.9mg | 12 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 12g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 334
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