Try this Kung Pao Chicken recipe, or contribute your own.
Suggest a better descriptionCombine chicken, 2 T. soy sauce, cold water, 1 1/2 T. cornstarch and garlic salt in a bowl.
Stir evenly in one direction and let marinate for 30 minutes.
Remove tips and seeds from chiles.
Combine remaining 3 T. soy sauce, sherry sugar, 1 1/2 t. cornstarch, salt and sesame oil in a small bowl and set aside.
Heat cooking oil in wok.
Add chicken and fry until chicken is about half cooked.
Remove chicken and drain all but 2 T. of the oil.
Heat oil and stir-fry chiles until they are black.
Remove chiles and fry peanuts until golden.
Add ginger root and chicken, peanuts, and chiles stirring and tossing together.
Add soy/sherry mixture and cook, stirring, just until thickened.
Serve over rice.
It is very good!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 977 | ||
Calories from Fat: 772 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.7g | 114 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 51.3g | ||
Polyunsanturated Fat 24.8g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 762.4mg | 26 % | |
Potassium 511.1mg | 13 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 18.3g | ||
Protein 33.6g | 48 % | |
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: 977
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