Ingredients
Chicken marinade
- 1 lb. boneless skinless chicken breasts
- 1 tablespoon cornstarch
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing rice wine
- 1/2 teaspoon roasted sesame oil
Kung pao chicken
- 1 tablespoon mirin
- 2 tablespoon dark soy sauce
- 1 tablespoon sugar
- 2 tablespoon. chicken stock
- 1 tablespoon balsamic vinegar
- 2 teaspoon sesame oil
- 3 tablespoons canola oil divided 1 tblsp. to 3 tsp.
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 scallions white and green part thinly sliced
- 2 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 4-8 dried red chilies stemmed, seeded and halved
- 1/3 cup dry roasted peanuts
- Brown rice or white rice prepared according to package
Instructions
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In a medium bowl, combine cornstarch, soy sauce, rice vinegar and sesame oil. Mix well. Add chicken and mix well, thoroughly covering the chicken. Set aside and let marinate for 15 minutes.
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Combine rice wine, soy sauce, sugar, chicken stock, vinegar and sesame oil. Set aside.
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In a wok or large nonstick skillet, heat 1 tablespoon of canola oil over high heat until almost smoking. Add chicken. Allow to cook for a minute before stirring. Stir chicken for about 4 minutes. Remove from heat and set aside.
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Add 2 tablespoons of canola oil to wok then add bell pepper. Cook for 1 minute. Add scallion, chiles, garlic, and ginger for 1 minute. Add sauce and stir. Add chicken and stir. Cook until chicken is cooked through and sauce has thickened. Stir in nuts and serve with brown or white rice.
Nutrition Facts
KUNG PAO CHICKEN
Amount Per Serving
Calories 298
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Cholesterol 48mg16%
Sodium 682mg30%
Potassium 537mg15%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 6g7%
Protein 20g40%
Vitamin A 1045IU21%
Vitamin C 86.4mg105%
Calcium 21mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.