KUNG POW CHICKEN RECIPE EASY RECIPES

HEALTHIER KUNG PAO CHICKEN RECIPE | ALLRECIPES

Healthier Kung Pao Chicken Recipe | Allrecipes image

This is super easy and healthier than your traditional kung pao chicken dish.

Provided by LucyFitz46

Categories World Cuisine Asian

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

5 teaspoons low-sodium soy sauce
2 teaspoons dry sherry
2 teaspoons toasted sesame oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
3 tablespoons water
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon cornstarch
4 teaspoons canola oil
4 dried red chile peppers, seeded, broken into small pieces
4 green onions cut into 1-inch pieces
2 cups coarsely chopped bok choy cabbage
2 teaspoons grated fresh gingerroot
¼ cup chopped, unsalted dry-roasted peanuts
1?? cups hot cooked brown rice

Steps:

Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.

Nutrition Facts : Calories 334 calories, CarbohydrateContent 24 g, CholesterolContent 58.5 mg, FatContent 14.6 g, FiberContent 2.7 g, ProteinContent 26.9 g, SaturatedFatContent 2.1 g, SodiumContent 311 mg, SugarContent 4.4 g

KUNG PAO CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Kung Pao Chicken Recipe: How to Make It - Taste of Home image

My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! —Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 teaspoons cornstarch, divided
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chicken stock
2 tablespoons hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon oyster sauce
1/2 teaspoon Sriracha chili sauce or 1/4 teaspoon hot pepper sauce
2 tablespoons peanut oil, divided
1 small red onion, chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1/4 cup minced fresh cilantro
1/4 cup dry roasted peanuts

Steps:

In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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