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Delicious Kung Pao Chicken

 
51

Kung Pao Chicken recipe

Yield

8

servings

Prep

15

min

Cook

25

min

Ready

40

min

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

Ingredients

1 each chicken breasts
2 teaspoons sherry
dry
1 tablespoon vegetable oil
3 tablespoons soy sauce, tamari
2 tablespoons rice vinegar
red
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
dry
1 teaspoon sugar
10 each red chili pods
dried
*
¼ cup bamboo shoots
diced, optional
1 each garlic cloves
minced
1 teaspoon hot chili pepper oil
*
¼ cup peanuts
roasted

Directions

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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Comments

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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