Try this Kung Pao Chicken recipe, or contribute your own.
Suggest a better description1. In medium bowl, combine chicken, ginger, garlic, cornstarch, soy sauce, 1 tsp (5 mL) rice wine or sherry, 1 tsp (5 mL) sugar, 1/2 tsp (2 mL) salt and water. Stir to combine.
2. In small bowl, combine broth, vinegar, dark soy sauce, sesame oil and remaining 1 tbsp (15 mL) rice wine or sherry.
3. Heat 14-inch (36-cm) flat-bottomed wok over high heat until bead of water vaporizes within 2 seconds of contact. Swirl in 1 tbsp (15 mL) peanut oil. Add chilies and Sichuan pepper. Stir-fry 15 seconds or until chilies just begin to smoke. Push to side of wok. Carefully add chicken; spread evenly in one layer. Cook, undisturbed, 1 minute, letting chicken begin to sear. Then stir-fry 1 minute or until chicken is lightly browned but not cooked through.
4. Swirl remaining 1 tbsp (15 mL) peanut oil into wok. Add bell peppers. Stir-fry 1 minute or until peppers being to soften. Swirl broth mixture into wok; stir-fry 1 minute or until chicken is just cooked through. Add peanuts and onions. Sprinkle on remaining 1 tsp (5 mL) sugar and remaining 1/4 tsp (1 mL) salt. Stir-fry 30 seconds or until onions are bright green.
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Serving Size: 1 Serving (560g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1150 | ||
Calories from Fat: 696 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.3g | 103 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 34.9g | ||
Polyunsanturated Fat 22.8g | ||
Cholesterol 218.1mg | 67 % | |
Sodium 329.3mg | 11 % | |
Potassium 1691.8mg | 45 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 22.1g | ||
Protein 85.6g | 122 % | |
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: 1150
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