Kung Pao Chicken

If you have approximately 45 minutes to spend in the kitchen, Kung Pao Chicken might be a super gluten free and dairy free recipe to try. For $2.23 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 403 calories, 29g of protein, and 15g of fat. This recipe serves 4. It works well as a budget friendly main course. This recipe is typical of Chinese cuisine. 5744 people found this recipe to be scrumptious and satisfying. It is brought to you by Half Baked Harvest. A mixture of corn starch, cornstarch, red bell peppers, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a great spoonacular score of 89%. Try Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets), Kung Pao Shrimp (kung Pao Prawn/???), and Kung Pao Chicken for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 tablespoon corn starch

1 tablespoon cornstarch

1 teaspoon fresh ginger, minced

2 cloves garlic, minced

2 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts

1/4 cup hoisin sauce

1/4 cup low sodium chicken broth

2 tablespoons peanut oil

2 red bell peppers, julienned

1 tablespoon rice wine

1/4 cup roasted peanuts or cashews

1/2 teaspoon salt

1/2 cup dry cooking sherry

1 pound boneless, skinless chicken breast, diced into bit size pieces

1 tablespoon soy sauce

1/4 cup sugar

3 teaspoon sambal oelek (red chili paste)

Equipment:

measuring cup

bowl

whisk

frying pan

Cooking instruction summary:

In a glass measuring cup or small bowl combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Whisk until the cornstarch is completely dissolved. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.In a medium bowl or glass measuring cup, combine the chicken broth and cornstarch and whisk until the corn starch in completely dissolved. Add in the soy sauce, sherry, hoisin sauce, sambal olek (red chili paste), sugar, garlic and ginger. Set aside.Over high heat, in a large skillet, bring the peanut oil to almost smoking temperature. Stir-fry the red bell pepper and the white part of the green onions for 3-6 minutes. Transfer to a plate. Return the skillet back to high heat, adding more peanut oil if needed. Add the chicken and stir-fry for 4 to 8 minutes, until golden in color.Add the sauce and bring to a boil. Add the peanuts. Continue to cook until the sauce has thickened and is glossy about 5 to 10 minutes. Transfer to a serving plate and garnish with julienne green onions.Serve with steamed white rice.

 

Step by step:


1. In a glass measuring cup or small bowl combine the rice wine, peanut oil, soy sauce, salt and cornstarch.

2. Whisk until the cornstarch is completely dissolved. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.In a medium bowl or glass measuring cup, combine the chicken broth and cornstarch and whisk until the corn starch in completely dissolved.

3. Add in the soy sauce, sherry, hoisin sauce, sambal olek (red chili paste), sugar, garlic and ginger. Set aside.Over high heat, in a large skillet, bring the peanut oil to almost smoking temperature. Stir-fry the red bell pepper and the white part of the green onions for 3-6 minutes.

4. Transfer to a plate. Return the skillet back to high heat, adding more peanut oil if needed.

5. Add the chicken and stir-fry for 4 to 8 minutes, until golden in color.

6. Add the sauce and bring to a boil.

7. Add the peanuts. Continue to cook until the sauce has thickened and is glossy about 5 to 10 minutes.

8. Transfer to a serving plate and garnish with julienne green onions.

9. Serve with steamed white rice.


Nutrition Information:

Quickview
403k Calories
28g Protein
15g Total Fat
31g Carbs
19% Health Score
Limit These
Calories
403k
20%

Fat
15g
24%

  Saturated Fat
2g
17%

Carbohydrates
31g
10%

  Sugar
20g
22%

Cholesterol
73mg
24%

Sodium
1000mg
44%

Alcohol
3g
21%

Get Enough Of These
Protein
28g
58%

Vitamin C
79mg
96%

Vitamin B3
14mg
72%

Vitamin B6
1mg
55%

Selenium
37µg
54%

Vitamin A
1957IU
39%

Phosphorus
316mg
32%

Manganese
0.44mg
22%

Potassium
705mg
20%

Vitamin B5
1mg
20%

Magnesium
63mg
16%

Vitamin E
2mg
16%

Vitamin K
15µg
15%

Vitamin B2
0.23mg
14%

Folate
52µg
13%

Fiber
2g
11%

Vitamin B1
0.14mg
10%

Iron
1mg
8%

Zinc
1mg
8%

Copper
0.15mg
8%

Vitamin B12
0.24µg
4%

Calcium
36mg
4%

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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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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