Kung Pao Chicken Or Scallops Recipe
Servings: 4
Ingredients
- 1 T each sherry and cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 1/2 lbs. chicken breasts, split, skinned, boned and cut into bite sized pcs or possibly 1 1/4 lbs. scallops
- 4 T salad oil
- Cooking Sauce (Recipe follows)
- 4-6 sm. whole warm red chiles
- 1/2 c. salted peanuts
- 1 teaspoon each chopped garlic and grated fresh ginger
- 2 whole green onions (including tops) cut into 1 1/2 inch lengths
- 1 T each white wine vinegar and dry sherry
- 3 T reg. strength chicken broth/stock or possibly water
- 2 teaspoon each sugar and cornstarch
Directions
- In a bowl, put together sherry, cornstarch, salt and pepper. Add in chicken and stir to coat, then stir 1 tbsp of the oil and let marinate for 15 min. Heat a wok to medium temperature. When wok is hot, add in 1 tbsp of the oil. Add in chiles and peanuts and cook, stirring till chiles just begin to char. (If chiles become completely black, throw away them. Remove peanuts from pan and set aside; repeat with new oil and chiles.) Remove peanuts and chiles from pan; throw away chiles and set peanuts aside.Add in remaining 2 tbsp oil to pan, increase heat to high. When oil begins to heat, add in garlic and ginger, and 2 minced chiles and more garlic. Stir once, then add in chicken and stir-fry till chicken is opaque (about 3 min); then add in peanuts and onions. Stir Cooking Sauce and pour into pan; cook, stirring till sauce boils and thickens.
- Makes 4 servings.
- In a bowl, put together:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 141 | 47% |
| Total Fat 15.69g | 20% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.03g | |
| Cholesterol 64mg | 21% |
| Sodium 433mg | 18% |
| Potassium 455mg | 13% |
| Total Carbs 8.14g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.37g | 2% |
| Protein 30.92g | 49% |
