Try this Kung Pao Chicken Stir-Fry recipe, or contribute your own.
Suggest a better descriptionCut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile, combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and 3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens. Remove from heat and stir in peanuts. Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 197 | ||
Calories from Fat: 120 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 27.8mg | 9 % | |
Sodium 546.1mg | 19 % | |
Potassium 251.3mg | 7 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.6g | ||
Protein 14.3g | 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: 197
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