Kung Pao Chicken

The recipe Kung Pao Chicken is ready in around 45 minutes and is definitely an awesome gluten free and dairy free option for lovers of Chinese food. This recipe makes 6 servings with 206 calories, 18g of protein, and 10g of fat each. For $1.51 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A few people made this recipe, and 13 would say it hit the spot. It works well as an affordable main course. A mixture of carrots, cornstarch, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Barbara Bakes. With a spoonacular score of 70%, this dish is good. If you like this recipe, take a look at these similar recipes: Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets), Kung Pao Shrimp (kung Pao Prawn/???), and Kung Pao Chicken.

Servings: 6

 

Ingredients:

1 cup sliced carrots

2 tablespoons cornstarch

2 tsp fresh ginger, grated

3 large garlic cloves, minced

6 green onions, chopped

1 1/2 cup pea pods

1/2 tsp crushed red pepper flakes

1/2 cup roasted peanuts, chopped

2 tablespoons seasoned rice vinegar

1 tablespoon sesame oil

3 boneless, skinless chicken breast, diced into bite sized chunks

1/3 cup soy sauce

2 teaspoons sugar

1/4 cup water

Equipment:

bowl

frying pan

wok

Cooking instruction summary:

In a small bowl, combine the rice vinegar, soy sauce, water, and sugar in a bowl and set aside. Put the chicken and cornstarch in a Ziploc bag and toss until evenly coated. Heat a large skillet or wok with sesame oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove the chicken from the pan and set aside.Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly. Add the soy sauce mixture to the pan along with the cooked chicken, peanuts, carrots, and pea pods. Cook for a few minutes until sauce thickens and carrots and pea pods are tender. Serve over rice or noodles and top with remaining green onions.

 

Step by step:


1. In a small bowl, combine the rice vinegar, soy sauce, water, and sugar in a bowl and set aside.

2. Put the chicken and cornstarch in a Ziploc bag and toss until evenly coated.

3. Heat a large skillet or wok with sesame oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside.

4. Remove the chicken from the pan and set aside.

5. Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly.

6. Add the soy sauce mixture to the pan along with the cooked chicken, peanuts, carrots, and pea pods. Cook for a few minutes until sauce thickens and carrots and pea pods are tender.

7. Serve over rice or noodles and top with remaining green onions.


Nutrition Information:

Quickview
205k Calories
18g Protein
9g Total Fat
12g Carbs
18% Health Score
Limit These
Calories
205k
10%

Fat
9g
15%

  Saturated Fat
1g
10%

Carbohydrates
12g
4%

  Sugar
3g
4%

Cholesterol
36mg
12%

Sodium
859mg
37%

Get Enough Of These
Protein
18g
36%

Vitamin A
4016IU
80%

Vitamin B3
8mg
43%

Vitamin K
34µg
33%

Vitamin B6
0.58mg
29%

Selenium
19µg
28%

Manganese
0.5mg
25%

Vitamin C
19mg
24%

Phosphorus
210mg
21%

Potassium
493mg
14%

Magnesium
52mg
13%

Vitamin B5
1mg
13%

Fiber
2g
11%

Folate
42µg
11%

Vitamin B1
0.14mg
10%

Iron
1mg
9%

Copper
0.16mg
8%

Vitamin B2
0.13mg
8%

Zinc
0.82mg
5%

Calcium
47mg
5%

Vitamin E
0.51mg
3%

Vitamin B12
0.11µg
2%

covered percent of daily need
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Related Videos:

Molly Yeh's Kung Pao Chicken | Girl Meets Farm | Food Network

 

Takeout-Style Kung Pao Chicken

 

KUNG PAO CHICKEN - Chinese Takeout at Home Miniseries

 

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