Kung Pao Chicken

40 minutes Prep: 15 minutes Cook: 25 minutes

133 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	each	chicken breast
2	teaspoons	sherry	dry
1	tablespoon	vegetable oil
3	tablespoons	soy sauce
2	tablespoons	rice vinegar	red
1/2	teaspoon	cornstarch	mix with water to form a paste
8	each	water chestnuts	in 1/4s
2	each	scallions, spring or green onions	white only
1/4	teaspoon	sesame oil
1/4	cup	peanuts	roasted
2	teaspoons	soy sauce
1	teaspoon	cornstarch
1	x	vegetable oil	for blanching
1	tablespoon	sherry	dry
1	teaspoon	sugar
10	each	red chili pods	dried
1/4	cup	bamboo shoots	diced
1	each	garlic clove	minced
1	teaspoon	hot chili oil

Directions

Bone chicken, remove skin and cut meat into 3/4 inch cubes.

Combine with marinade ingredients in the order listed. Set aside. To oil-blanch, set wok over high heat for about 1 minute.

Add 2 cups oil and heat to 300 degrees. Add chicken, stirring to separate pieces.

Remove and drain. Combine seasonings thoroughly and set aside.

To stir-fry, remove all but 2 tablespoons oil from wok.

Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half.

Stir for about 45 seconds or until browned (but not burned).

Return chicken and cook for 1 - 2 minutes until browned.

Add vegetables, stir-frying for 1 minutes.

Add seasonings, mixing thoroughly, and cook until thickened.

Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve.

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Nutrition Facts

Serving Size 41g

Amount per Serving

Calories 133 31% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 441mg	18%
Total Carbohydrate 17.0g	6%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 6.0g	13%

Vitamin A	2%		Vitamin C	19%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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