Try this Kung Pao Chicken recipe, or contribute your own.
Suggest a better descriptionThis chinese stir-fried chicken with peanuts bears the name of a high-ranking officer of the Ching Dynasty, in whose honor it was created. It's a very popular Szechwan dish and, typically, flaming hot.
1. In a small bowl, combine chicken pieces with egg white and 1 tablespoon corstarch. Toss to coat and set aside.
2. In another mall bowl, blend chili paste with soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
3. Heat oil in a wok or large frying pan over medium high heat. Add chicken and stir-fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Deep fry peanuts in oil over medium heat until they are golden brown, about 3 minutes. Remove and drain.
4. Remove all but 2 tablespoons oil from the wok. Stir-fry scallions, garlic, and hot pepper for 30 seconds. Add chicken. Stir fry over high heat for 1 minute.
5. Add sauce. Stir-fry until heated through and thickened. Add peanuts to mix. Serve over rice.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 2 | ||
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Calories: 598 | ||
Calories from Fat: 257 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 164.4mg | 51 % | |
Sodium 599.2mg | 21 % | |
Potassium 1004.2mg | 26 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 7.1g | ||
Protein 73.5g | 105 % | |
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: 598
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