one of my favorite dishes..kung pao chicken
Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.
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Serving Size: 1 (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 220 | ||
Calories from Fat: 75 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 1124.3mg | 39 % | |
Potassium 397.2mg | 10 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.5g | ||
Protein 29.4g | 42 % | |
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: 220
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