Kung Pao Chicken (Chicken With Chiles And Nuts) Recipe
Servings: 4
Ingredients
- 1 lb Chicken breast, boned cut into 1" cubes
- 4 Tbsp. Soy sauce
- 1 1/2 Tbsp. Cool water
- 1/4 tsp Garlic salt
- 4 x Dry red chiles (or possibly more)
- 1 Tbsp. White wine or possibly sherry
- 1 Tbsp. Sugar
- 1/2 tsp Salt
- 1 tsp Sesame oil
- 1 tsp Minced peeled gingerroot
- 1/2 c. Peanuts Cornstarch Oil for deep frying
Directions
- Combine chicken, 2 Tbsp. soy sauce, cool water, 1 1/2 Tbsp. cornstarch and garlic salt in bowl. Stir proportionately in one direction and let marinate 30 min. Remove tips and seeds from chiles, then cut in 1-inch pcs. Combine remaining 2 Tbsp. soy sauce, wine, sugar, 1 tsp. cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add in chicken and fry 30 seconds. Remove chicken and drain off all but 2 Tbsp. oil. Heat oil and fry chiles till black. Add in gingerroot and chicken, stirring and tossing together. Add in soy-wine mix and cook, stirring, just till thickened. Remove from heat and sprinkle with nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 191 | |
| Calories from Fat 86 | 45% |
| Total Fat 9.53g | 12% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 1250mg | 52% |
| Potassium 242mg | 7% |
| Total Carbs 4.68g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.5g | 2% |
| Protein 19.96g | 32% |
