I created this dish to emulate Kung Pao chicken but it is just a tribute to that dish and I put other ingredients in to match my tastes. You can substitute any other vegetables for the stir fry to match what is in season.
Mix dry chicken soup mix, water, soy sauce and asian chili sauce together and set aside.
Heat a wok or large frying pan. Add vegetable oil and heat. Add garlic and cook just utnil starting to turn golden. Add chicken and stir fry until cooked through. Add vegetables and stir fry until colours are bright and vegetables are heated through but still crisp. Add peanuts and stir fry for another minute. Add sauce ingredients and stir fry until hot and boiling. Add cornstarch in water and stir fry until thickened. Serve with rice or oriental noodles.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 467 | ||
Calories from Fat: 262 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 79.4mg | 24 % | |
Sodium 632.7mg | 22 % | |
Potassium 992.3mg | 26 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 12.3g | ||
Protein 37.5g | 54 % | |
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: 467
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