Kung Pao
Kung Pao recipe
Yield
2 servingsPrep
20 minCook
25 minReady
1Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken breasts
boneless |
|
| 4 | tablespoons |
vegetable oil
|
|
| Marinade | |||
| 2 | teaspoons |
cornstarch
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
sherry
|
|
| 1 | each |
egg whites
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
ginger
chopped |
|
| 2 | each |
onions
green |
|
| ¼ | cup |
nuts
|
|
| Seasoning | |||
| 2 | teaspoons |
cornstarch
|
|
| 2 | teaspoons |
sherry
|
|
| ½ | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
vinegar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 2 | teaspoons |
sesame oil
|
|
| 4 | tablespoons |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken breasts
boneless |
|
| 6E+1 | ml |
vegetable oil
|
|
| Marinade | |||
| 1E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sherry
|
|
| 1 | each |
egg whites
|
*
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
ginger
chopped |
|
| 2 | each |
onions
green |
|
| 59 | ml |
nuts
|
|
| Seasoning | |||
| 1E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
sherry
|
|
| 7.5 | ml |
soy sauce, tamari
|
|
| 5 | ml |
vinegar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 1E+1 | ml |
sesame oil
|
|
| 6E+1 | ml |
peanut oil
|
|
Directions
Cut green onions into ¾ inch pieces.
Cut boned breast into small pieces.
Mix cornstarch, soy, wine, and slightly beaten egg white.
Add remaining marinade ingredients and blend well.
Add chicken and marinate overnight in refrigerator.
Heat oil in wok.
Add chicken. Stir fry until chicken is white, then add ginger and scallion.
Cook a few more seconds, add peanuts, add seasonings.
When sauce is slightly thickened and coats food, remove and serve hot.
