KUNG KAO PO 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 PORK RECIPE | MYRECIPES

Kung Pao Pork Recipe | MyRecipes image

Dried whole red chiles are often packaged in small jars and sold in the spice section of the supermarket.

Provided by Stella Fong and Lily Loh

Yield 6 servings (serving size: 3/4 cup pork mixture and 1 cup rice)

Number Of Ingredients 18

Ingredients

1 tablespoon sugar
3 tablespoons water
3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon white vinegar
1 teaspoon cornstarch
1?½ teaspoons dark sesame oil
¼ teaspoon salt
1 pound pork tenderloin
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon vegetable oil, divided
8 dried whole red chiles
2 cups coarsely chopped green bell pepper
¾ cup vertically sliced onion
1 teaspoon minced peeled gingerroot
½ cup unsalted dry roasted peanuts
6 cups hot cooked rice

Steps:

Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside.
Trim fat from pork. Cut pork into 1-inch cubes. Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes.
Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and gingerroot; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice.

Nutrition Facts : Calories 449 calories, CarbohydrateContent 60.4 g, CholesterolContent 49 mg, FatContent 11.7 g, FiberContent 3.3 g, ProteinContent 23.8 g, SaturatedFatContent 2.1 g, SodiumContent 398 mg

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