Kung Pao Chicken Recipe

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Kung Pao Chicken
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  1. Rinse chicken and pat dry.
  2. Cut into 3/4 inch pieces.
  3. In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch.
  4. Let stand for 15 minutes.
  5. For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds.
  6. Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok.
  7. Stir sauce and add to center of wok.
  8. Cook and stir until thick and bubbly.
  9. Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through.
  10. Serve over hot rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 379.06 Kcal (1587 kJ)
Calories from fat 134.18 Kcal
% Daily Value*
Total Fat 14.91g 23%
Cholesterol 50.18mg 17%
Sodium 1288.83mg 54%
Potassium 523.83mg 11%
Total Carbs 29.66g 10%
Sugars 4.77g 19%
Dietary Fiber 3.88g 16%
Protein 27.54g 55%
Vitamin C 2.8mg 5%
Iron 2.3mg 13%
Calcium 39.8mg 4%
Amount Per 100 g
Calories 151.01 Kcal (632 kJ)
Calories from fat 53.46 Kcal
% Daily Value*
Total Fat 5.94g 23%
Cholesterol 19.99mg 17%
Sodium 513.45mg 54%
Potassium 208.69mg 11%
Total Carbs 11.82g 10%
Sugars 1.9g 19%
Dietary Fiber 1.55g 16%
Protein 10.97g 55%
Vitamin C 1.1mg 5%
Iron 0.9mg 13%
Calcium 15.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
  • 9

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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