Try this Kung-Pao Chicken recipe, or contribute your own.
Suggest a better descriptionCut chicken into 1" cubes and marinate for 15 minutes.
Heat 1 tbs of oil in wok on medium heat.
When hot, add peanuts & peppers.
Chow until chilis begin to char (if they turn completely black, throw them out and start over).
Remove from wok and set aside.
Increase heat to high, add another tbs of oil.
Add garlic and ginger and stir once.
Add 1/2 of chicken and chow until no longer pink in center (about 3 minutes).
Remove from wok and set aside.
Add the remaining 1 tbs oil and the remaining chicken and chow until no longer pink.
Return the first batch of chicken to the wok, together with the peanuts and chilis (leave out the chilis if you dont want it too hot).
Add the green onions and cook for about a minute.
Add the cooking sauce and stir until thickened.
Serve over hot rice.
ENJOY!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (354g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 544 | ||
Calories from Fat: 189 (35%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 21g | 28 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 148.7mg | 46 % | |
Sodium 441.8mg | 15 % | |
Potassium 820.6mg | 22 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 18.2g | ||
Protein 63.4g | 91 % | |
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: 544
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.