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Name: Kung Pao Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablespoons Soy sauce reduced-sodium; 2 tablespoons Dry sherry; 1 clove Fresh garlic, peeled minced; 1 teaspoon Ginger roots pared and minced; 5 ounces Boneless chicken cut into 1-inch cubes; 1 teaspoon peanut or vegetable oil; 2 to 3 Chili peppers mild, dry; 1 ounce Unsalted roasted peanuts; 1 medium Red bell pepper cut into matchstick pieces; 1/4 cup scallion/green onions diagonally sliced; 1 can Chicken bouillon/broth; 1 teaspoon Corn starch

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INGREDIENTS

2 tablespoons Soy sauce ; reduced-sodium
2 tablespoons Dry sherry
1 clove Fresh garlic, peeled ; minced
1 teaspoon Ginger roots ; pared and minced
5 ounces Boneless chicken ; cut into 1-inch cubes
1 teaspoon peanut or vegetable oil
2 to 3 Chili peppers ; mild, dry
1 ounce Unsalted roasted peanuts
1 medium Red bell pepper ; cut into matchstick pieces
1/4 cup scallion/green onions ; diagonally sliced
1 can Chicken bouillon/broth
1 teaspoon Corn starch

Servings

INSTRUCTIONS

1. In small glass or stainless-steel mixing bowl combine soy sauce, sherry, garlic, and ginger root; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.

2. In 12-inch nonstick skillet heat oil; add chili peppers and cook over medium high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers.

3. To same skillet add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to a plate; set aside.

4. Using a slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with peanuts; set aside.

5. Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently , until tender-crisp, 1 to 2 minutes.

6. Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, along with chicken and peanuts, and cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.

245 calories per serviing.

NOTES

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Kung Pao Chicken

2 tablespoons Soy sauce reduced-sodium
2 tablespoons Dry sherry
1 clove Fresh garlic, peeled minced
1 teaspoon Ginger roots pared and minced
5 ounces Boneless chicken cut into 1-inch cubes
1 teaspoon peanut or vegetable oil
2 to 3 Chili peppers mild, dry
1 ounce Unsalted roasted peanuts
1 medium Red bell pepper cut into matchstick pieces
1/4 cup scallion/green onions diagonally sliced
1 can Chicken bouillon/broth
1 teaspoon Corn starch

1. In small glass or stainless-steel mixing bowl combine soy sauce, sherry, garlic, and ginger root; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.
2. In 12-inch nonstick skillet heat oil; add chili peppers and cook over medium high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers.
3. To same skillet add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to a plate; set aside.
4. Using a slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with peanuts; set aside.
5. Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently , until tender-crisp, 1 to 2 minutes.
6. Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, along with chicken and peanuts, and cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.

245 calories per serviing.

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Nutrition

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Serving Size: 1 Serving (418g)
Recipe Makes: 2 Servings

Calories: 302
Calories from Fat: 110 (36%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 3.7g
Cholesterol 49.6mg		15 %
Sodium 74.9mg		3 %
Potassium 1628.6mg		43 %
Total Carbohydrate 23.1g		7 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 16.8g
Protein 25.6g		37 %
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.

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Calories per serving: 302

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