Kung Pao Chicken
Whisk the chicken broth, soy sauce, balsamic vinegar, 1 Tbs. of the cornstarch, sesame oil, and sugar in a measuring cup. In a large bowl, toss the chicken with 3/4 tsp. salt and a few generous grinds of pepper. Add the remaining 1/4 cup cornstarch and toss with the chicken (you may want to use tongs as the cornstarch has a chalky texture), shaking off any excess cornstarch.
Heat 3 Tbs. of the canola oil in a large (12-inch), heavy-based skillet over medium-high heat until it's shimmering hot. Sauté the chicken, flipping after 2 minutes, until it's lightly browned on two sides, about 4 minutes total (it's all right if the chicken sticks slightly and if the sides of the chicken are still raw). Add the remaining 1 Tbs. canola oil to the skillet. Add the chiles and their seeds, the ginger, and the whites of the scallions and cook, stirring, for 1 minute. Add the red pepper and celery and cook, stirring, until they soften slightly, about 2 minutes. Add the sherry and cook until it almost completely reduces, 30 to 60 seconds, scraping the bottom of the pan to incorporate any browned bits. Give the chicken broth mixture a quick whisk, stir it into the chicken and vegetables, and bring to a boil (the sauce should immediately thicken). Slice into one of the thicker pieces of chicken to see if it's cooked through. If still pink, reduce to a simmer, cover, and cook a few minutes more. Serve immediately, sprinkled with the peanuts and scallion greens.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 196 | ||
Calories from Fat: 167 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 148.7mg | 5 % | |
Potassium 114.3mg | 3 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3g | ||
Protein 1.1g | 2 % | |
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: 196
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