INGREDIENTS FOR KUNG PAO CHICKEN RECIPES

Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3-4 serving(s)
Ingredients: 1 lb boneless skinless chicken breast, cut into 1 inch pieces; 1 tablespoon cornstarch; 2 teaspoons light sesame oil or 2 teaspoons vegetable oil; 3 tablespoons green onions, chopped with tops; 2 garlic cloves, minced; 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste); 1/2 teaspoon powdered ginger (can use fresh grated if preferred); 2 tablespoons rice wine vinegar; 2 tablespoons soy sauce; 2 teaspoons sugar; 1/3 cup dry roasted peanuts; 4 cups cooked rice, hot

KUNG PAO CHICKEN RECIPE - FOOD.COM

Kung Pao Chicken Recipe - Food.com image

This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or 2 teaspoons vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot

Steps:

Combine chicken and cornstarch in small bowl.
Toss to coat.
Heat oil in large non-stick skillet or wok on medium heat.
Add chicken.
Stir fry 5- 7 minutes or until no longer pink in center.
Remove from heat.
Add onions, garlic, red pepper and ginger to skillet.
Stir fry 15 seconds.
Remove from heat.
Combine vinegar, soy sauce and sugar in small bowl.
Stir well.
Add to skillet.
Return chicken to skillet.
Stir until chicken is well coated.
Stir in nuts.
Heat thoroughly, stirring occasionally.
Serve over hot rice.

Nutrition Facts : Calories 703.3, FatContent 20, SaturatedFatContent 3.2, CholesterolContent 96.8, SodiumContent 1052.6, CarbohydrateContent 83.6, FiberContent 3.1, SugarContent 4.2, ProteinContent 45.5

KUNG PAO CHICKEN RECIPE | EATINGWELL

Kung Pao Chicken Recipe | EatingWell image

The Chinese-inspired classic chicken dish is refreshed to be light and friendly to your special diet, but it still keeps all the delicious flavor.

Provided by Diabetic Living Magazine

Categories Healthy Chicken Stir Fry Recipes

Total Time 40 minutes

Number Of Ingredients 17

Ingredients

2 teaspoons reduced-sodium soy sauce
2 teaspoons dry sherry
2 teaspoons toasted Asian-style sesame oil
10 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 tablespoon reduced-sodium soy sauce
3 tablespoons water
2 tablespoons rice vinegar
1 tablespoon granulated sugar or granulated sugar substitute or brown sugar substitute (see Tip) equivalent to 1 Tablespoon granulated sugar
1 teaspoon cornstarch
2 teaspoons canola oil, plus
2 teaspoons canola oil
4 dried red chili peppers, seeded and broken into small pieces (see Tip)
4 green onions cut into 1-inch pieces
2 cups coarsely chopped bok choy
2 teaspoons grated fresh ginger
1?? cups hot cooked brown rice
¼ cup chopped unsalted dry roasted peanuts

Steps:

In a medium bowl, stir together 2 teaspoons soy sauce, sherry, and sesame oil; add chicken pieces and toss to coat. Marinate at room temperature for 20 minutes. Meanwhile, for sauce, stir together 1 tablespoon soy sauce, water, rice vinegar, sugar, and cornstarch in a small bowl; set aside.
In a large skillet, heat 2 teaspoons of canola oil over medium-high heat. Add marinated chicken; stir-fry until nearly cooked through, about 5 minutes. Remove chicken. Add the remaining 2 teaspoons oil to skillet. Add chili peppers and green onions; stir-fry for 1 minute. Add bok choy and ginger; stir-fry for 1 minute more. Add the sauce; cook until bubbly. Return chicken to skillet and stir to combine. Serve with hot cooked brown rice. Sprinkle with peanuts.

Nutrition Facts : Calories 302.8 calories, CarbohydrateContent 24.3 g, CholesterolContent 41.1 mg, FatContent 12.9 g, FiberContent 2.8 g, ProteinContent 21.7 g, SaturatedFatContent 1.7 g, SodiumContent 296.2 mg, SugarContent 5.9 g

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