Kung Pao Chicken
Servings 4
Calories 430kcal
Ingredients
- 1 lb chicken breast boneless, skinless
- 2 tbsp ginger root
- 1 tbsp garlic
- 2 ½ tsp cornstarch
- 2 tsp soy sauce reduced sodium
- 4 tsp shaoxing rice wine
- 1 tsp sugar
- ¼ tsp sea salt
- 2 tbsp chicken broth low salt
- 1 tbsp balsamic vinegar
- 1 tsp sesame oil
- 2 tbsp olive oil extra virgin
- 4 red chili peppers
- ½ tsp black peppercorn
- 1 sweet red pepper large
- ¾ cup dry roasted peanuts no salt
- ½ cup scallions
Instructions
- Combine the chicken, ginger, garlic, cornstarch, soy sauce (1 tsp), rice wine (1 tsp), half the sugar, and a pinch of salt.
- In a separate bowl combine the broth, vinegar, soy sauce(1 tsp), sesame oil, the remaining rice wine (1 tbsp).
- Heat a wok or skillet.
- Swirl in 1 tbsp of the oil, add chilies and peppercorn.
- Stir-fry about 15 seconds until the chilies begin to smoke.
- Push to the side of the wok.
- Add the chicken and spread it evenly.
- Cook undisturbed 1 minute then stir-fry one minuted until lightly browned, but not cooked.
- Add remaining oil, bell peppers and stir-fry 1 minute until soft.
- Swirl in the broth mixture and stir-fry until chicken cooked, about 1 minute.
- Add the peanuts and scallions, sprinkle on the remaining ½ tsp of sugar and pinch of salt.
- Stir-fry 30 seconds until scallions are bright green.
Nutrition
Nutrition Facts
Kung Pao Chicken
Amount Per Serving (266 g)
Calories 430
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3.5g22%
Cholesterol 85mg28%
Sodium 280mg12%
Potassium 930mg27%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 7g8%
Protein 34g68%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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