Try this Kung Pao Chicken recipe, or contribute your own.
Suggest a better descriptionHeat oil in a heavy skillet or wok until it smokes.
Add bouillon granules, garlic, ginger and pepper.
Cook for 1 minute.
Add chicken, stirring constantly, until done.
Remove chicken from pan and drain in sieve.
Pour oil out of pan and save.
Put 2 tablespoons of oil back in pan and stir-fry the mushrooms, scallions and nuts.
Add chicken and cook until warmed through.
Add soy sauce, sherry and sugar and bring to a boil.
Mix water and cornstarch in separate bowl.
Add as much as necessary to thicken mixture.
Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2811g) | ||
Recipe Makes: Servings | ||
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Calories: 6143 | ||
Calories from Fat: 4487 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 498.6g | 665 % | |
Saturated Fat 66.1g | 330 % | |
Monounsaturated Fat 149.1g | ||
Polyunsanturated Fat 257.2g | ||
Cholesterol 263.4mg | 81 % | |
Sodium 76938.9mg | 2653 % | |
Potassium 5996.5mg | 158 % | |
Total Carbohydrate 157.7g | 46 % | |
Dietary Fiber 26.9g | 107 % | |
Sugars, other 130.8g | ||
Protein 283.8g | 405 % | |
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: 6143
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