Try this Kung Pao Chicken recipe, or contribute your own.
Suggest a better descriptionMix together the vinegar, soy sauce, and sugar; set aside.
Coat the chicken with cornstarch.
Heat the oil in a large skillet or wok.
Add the chicken to the pan and stir-fry for 5-7 minutes, or until the chicken is no longer pink in the center.
Remove the meat from the pan and add the celery, green pepper, onion, garlic, red pepper and ginger.
Stir-fry for 1-2 minutes, or until the vegetables are crisp-tender.
Add the vinegar mixture and the chicken to the pan, stirring to coat chicken.
Mix in the peanuts and serve the entire mixture over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3404g) | ||
Recipe Makes: 1 | ||
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Calories: 3944 | ||
Calories from Fat: 483 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.7g | 72 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 25.6g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 194.9mg | 60 % | |
Sodium 1499mg | 52 % | |
Potassium 1963.9mg | 52 % | |
Total Carbohydrate 695.8g | 205 % | |
Dietary Fiber 38.5g | 154 % | |
Sugars, other 657.3g | ||
Protein 155.2g | 222 % | |
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: 3944
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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