Try this Kung Pao, Original recipe, or contribute your own.
Suggest a better descriptionRecipe by: John C. Vasquez Preparation Time: 0:30 Mix the marinade ingredients and marinade the chicken for 30 minutes. Combine the sauce ingredients in a small bowl or tall glass and mix well. If you want more sauce, combine the sauce ingredients in another small bowl or tall glass. Heat the wok until very hot. Add the oil and then the chicken pieces. Stir-fry the chicken for aobut 1 minute. Add the onions, green peper, chestnuts, pepper, and garlic. Stir-fry for 2 minutes. Add in the sauce mixture and the peanuts. Add the Cornstarch mixture. Continue to stir fry until the mixture thickens. Posted to MC-Recipe Digest V1 #218 Date: Sun, 15 Sep 1996 20:01:25 +0000 From: Cheryl Gimenez
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 532 | ||
Calories from Fat: 387 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43g | 57 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 238.7mg | 8 % | |
Potassium 402.5mg | 11 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 23g | ||
Protein 13.7g | 20 % | |
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: 532
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