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Delicious Kung Pao Chicken


Kung Pao Chicken recipe













Low in Saturated Fat, Low Cholesterol, Trans-fat Free


1 each chicken breasts
2 teaspoons sherry
1 tablespoon vegetable oil
3 tablespoons soy sauce, tamari
2 tablespoons rice vinegar
½ teaspoon cornstarch
mix with water to form a paste
1 each green bell peppers
cut into 1/2-inch cubes
2 each scallions, spring or green onions
white only
¼ teaspoon sesame oil
2 teaspoons soy sauce, tamari
1 teaspoon cornstarch
1 x vegetable oil
for blanching
1 tablespoon sherry
1 teaspoon sugar
10 each red chili pods
¼ cup bamboo shoots
diced, optional
1 each garlic cloves
1 teaspoon hot chili pepper oil
¼ cup peanuts


Bone chicken, remove skin and cut meat into ¾ 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 to 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 13331% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 441mg 18%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 2% Vitamin C 19%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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