Try this Kung Pao Chicken 2 recipe, or contribute your own.
Suggest a better descriptionFor marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl; mix well. Add chicken and stir to coat well. Let stand 30 minutes. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside. Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove peanuts from wok; set aside. Heat 2 T. oil in wok or large skillet over medium heat. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute. Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions; stir fry 1 minute. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired. Makes 3 servings. Posted to MC-Recipe Digest V1 #262 Date: Sun, 27 Oct 1996 05:03:22 -0500 (EST) From: Bill Spalding
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 525 | ||
Calories from Fat: 335 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.2g | 50 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 728.5mg | 25 % | |
Potassium 572.1mg | 15 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 30.2g | ||
Protein 18.3g | 26 % | |
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: 525
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