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:

Equipment:

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:

covered percent of daily need

 

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