Try this Kung Pao Chicken recipe, or contribute your own.
Suggest a better descriptionSpray large skillet with PAM and heat over medium heat. Add chicken, season with salt and pepper and cook for 4 minutes, until no longer pink. Add 1 teaspoon garlic and 1 teaspoon ginger to chicken during last 30 seconds of cooking. Transfer Chicken to a bowl.
Add remaining teaspoon of garlic and teaspoon of ginger and cook for 30 seconds. Add bell peppers and celery to skillet and cook until slightly browned, about 3 minutes.
Add chicken back to skillet, leaving liquid behind. Add Kung Pao Sauce and peanuts to skillet and cook until sauce is thickened, about 1 minute, remove from heat, stir in green onions and serve.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 477 | ||
Calories from Fat: 191 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 158.8mg | 49 % | |
Sodium 417.8mg | 14 % | |
Potassium 1036.5mg | 27 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 12g | ||
Protein 56.9g | 81 % | |
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: 477
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