Kung Pao Chicken Recipe

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Kung Pao Chicken
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Ingredients:

Directions:

  1. For marinade, combine 2 t. soy sauce, 2 t. sherry, 2 t. cornstarch and the salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
  2. Combine remaining 3 t. soy sauce, 3 t. sherry, the vinegar, chicken broth, sugar and remaining 1 1/2 t. cornstarch in small bowl; mix well and set aside.
  3. Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts and cook until golden. Remove and set aside.
  4. Heat remaining 2 T. oil over medium heat. Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. Increase heat to high. Add chicken and stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked through, about 1 minute more. Add onions and peanuts to pan. Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 457.46 Kcal (1915 kJ)
Calories from fat 235.44 Kcal
% Daily Value*
Total Fat 26.16g 40%
Cholesterol 104.43mg 35%
Sodium 1274.96mg 53%
Potassium 947.29mg 20%
Total Carbs 15.78g 5%
Sugars 7.02g 28%
Dietary Fiber 3.51g 14%
Protein 42.98g 86%
Vitamin C 114.8mg 191%
Iron 1.4mg 8%
Calcium 33.2mg 3%
Amount Per 100 g
Calories 141.91 Kcal (594 kJ)
Calories from fat 73.03 Kcal
% Daily Value*
Total Fat 8.11g 40%
Cholesterol 32.39mg 35%
Sodium 395.5mg 53%
Potassium 293.85mg 20%
Total Carbs 4.89g 5%
Sugars 2.18g 28%
Dietary Fiber 1.09g 14%
Protein 13.33g 86%
Vitamin C 35.6mg 191%
Iron 0.4mg 8%
Calcium 10.3mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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