Try this Quick and Lean Kung Pao Chicken recipe, or contribute your own.
Suggest a better description(Sunset magazine May 95) Mix broth, soy, sherry, cornstarch, and sesame oil to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12-in fry pan over high heat, heat 2 tsp oil untill hot. Add half the chicken mixture; stirfry untill chicken has golden brown tinge and is no longer pink in thickest part, about 3 minutes; remove to dish repeat with remaining chicken, add oil as needed. Return cooked chicken to wok;stir in reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles and thickens, about 1 minute. Serve with rice; add onion garnish. Serves four. Per serving; 510 cal.(25 percent from fat);28g protien; 14g fat(2.3g sat.);65g carbo.;599mg sodium;60mg chol. deb@nti.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 251 | ||
Calories from Fat: 186 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 128.7mg | 4 % | |
Potassium 261.6mg | 7 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 6.4g | ||
Protein 9g | 13 % | |
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: 251
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