Try this Kung Po Chicken recipe, or contribute your own.
Suggest a better descriptionCut chicken into 1/2 inch cubes. You will have about 1-1/2 cups. Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean with a wet towel. Remove the tops and set aside on plate with scallions Combine the sauce ingredients in a cup. Set aside near cooking area. Place a strainer over a pot near the cooking area. Heat a wok over moderate heat until it is very hot. Add the peanut oil and heat to about 300. Mix the chicken again and add to the hot oil. Raise the heat to high and stir the chicken until it separates or until most of the chicken has changed color but is not yet completely cooked. Pour the oil and chicken into the strainer to drain. As soon as the oil has drained away, transfer the chicken to a plate. Heat the same wok. Add 2 tbsp of the drained oil, brown the chile peppers until they turn dark red, then add the scallions and the cooked chicken and stir fry for 1 minute. Stir the sauce mixture well and add it to the chicken while stirring over high heat until it thickens and coats the chicken with a clear gaze. Add the peanuts and mix well. FROM: LYNN PEISCHEL (MFVN59B)
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 | ||
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Calories: 565 | ||
Calories from Fat: 394 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.8g | 58 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 431.7mg | 15 % | |
Potassium 714mg | 19 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 15.5g | ||
Protein 27.8g | 40 % | |
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: 565
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