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Kung Pao

Kung Pao

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Submitted by luck1

Kung Pao recipe

YIELD

2 servings

PREP

20 min

COOK

25 min

READY

1

Ingredients

½ 226.8
POUND G CHICKEN BREASTS
boneless
4 6E+1
TABLESPOONS ML VEGETABLE OIL
Marinade
2 1E+1
TEASPOONS ML CORNSTARCH
2 1E+1
TEASPOONS ML SOY SAUCE, TAMARI
1 5
TEASPOON ML SHERRY
1 1
EACH EACH EGG WHITES *
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML GINGER
chopped
2 2
EACH EACH ONIONS
green
¼ 59
CUP ML NUTS
Seasoning
2 1E+1
TEASPOONS ML CORNSTARCH
2 1E+1
TEASPOONS ML SHERRY
½ 7.5
TABLESPOON ML SOY SAUCE, TAMARI
1 5
TEASPOON ML VINEGAR
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML SUGAR
2 1E+1
TEASPOONS ML SESAME OIL
4 6E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 862 73% from fat
 % Daily Value *
Total Fat 70g 107%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 1818mg 76%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 80g
Vitamin A 1% Vitamin C 14%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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