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Kung Pao Chicken
Nb persons: 0
Yield: 4 servings (serving size: 1 cup)
Preparation time:
Total time:
Source:
Total: 27 Minutes Amount per serving Calories: 275 | |
Fat, 13.8g | |
Saturated fat: 2.6g Monounsaturated fat: 5.3g Polyunsaturated fat: 4.8g Protein: 25.3g Carbohydrate: 11.9g Fiber: 2.2g Cholesterol: 94mg Iron: 2mg Sodium: 502mg Calcium: 41mg | |
2 tablespoons | dark sesame oil |
1 cup | chopped onion |
2 | garlic cloves, minced |
1 pound | skinless, boneless chicken thighs, cut into 1-inch pieces |
3/4 cup | water |
3 tablespoons | lower-sodium soy sauce |
2 teaspoons | cornstarch |
1 teaspoon | brown sugar |
1/2 teaspoon | bottled minced ginger |
1 to 1 1/2 teaspoons | crushed red pepper |
1 cup | thinly sliced red bell pepper, (about 1 large pepper) |
1 cup | snow peas, trimmed |
2 tablespoons | chopped unsalted, dry-roasted peanuts |
Preparation
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
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