Try this Kung Pao Chicken recipe, or contribute your own.
Suggest a better descriptionIn medium bowl, combine chicken, ginger, garlic, soy sauce, cornstarch, 1 tspn rice wine, 1 tspn sugar, .5 tspn salt and 1 tspn cold water. Stir to combine. In small bowl combine broth, vinegar, dark soy sauce, sesame oil and remaining 1 tblspoon rice wine.
Heat wok and add 1 tbls peanut oil. Add chiles and Sichuan peppercorns and stir fry 15 seconds or until smokes. Push mixture to side of wok, add chicken and spread in layer. Cook 1 minute, begin to sear. Stir fry 1 minute until chicken is light brown but not cooked through
Swirl in remaining 1 tablespoon peanut oil into the wok. Add bell peppper and stir fry 1 minute. Swirl broth mixture into the wok and stir fry 1 minute or until chicken is cooked through. Add peanuts, scallions, sugar and salt. Stir fry 30 seconds.
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Serving Size: 1 Serving (1458g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2404 | ||
Calories from Fat: 1388 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 154.3g | 206 % | |
Saturated Fat 27.2g | 136 % | |
Monounsaturated Fat 69.4g | ||
Polyunsanturated Fat 46.3g | ||
Cholesterol 432.5mg | 133 % | |
Sodium 3012.2mg | 104 % | |
Potassium 4443mg | 117 % | |
Total Carbohydrate 90.5g | 27 % | |
Dietary Fiber 24.4g | 97 % | |
Sugars, other 66.1g | ||
Protein 177.3g | 253 % | |
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: 2404
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