Kung Pao Chicken
Kung Pao Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 845
- Total Fat
- 36
- Saturated Fat
- 8
- Carbohydrates
- 67
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 65
- Cholesterol
- 143
- Sodium
- 1564
- Total: 2 hr 30 min (includes marinating time)
- Active: 30 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 845
- Total Fat
- 36
- Saturated Fat
- 8
- Carbohydrates
- 67
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 65
- Cholesterol
- 143
- Sodium
- 1564
- Total: 2 hr 30 min (includes marinating time)
- Active: 30 min
Ingredients
Marinade:
2 tablespoons sesame oil
2 tablespoons soy sauce
2 pounds chicken thigh meat, cut into 1-inch cubes
Kung Pao Sauce:
1/4 cup chicken broth
1/4 cup sugar water
1/8 cup rice vinegar
1/8 cup rice wine
1/4 cup soy sauce
1 tablespoon crushed red pepper
1 tablespoon cornstarch
Assembly:
1/8 cup sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
10 bird's eye chiles
2 cups bean sprouts
1 cup chopped celery
1/2 cup roasted peanuts
4 servings jasmine rice, cooked
Directions
- For the marinade: Whisk together the sesame oil and soy sauce. Add the chicken to coat. Marinate in the refrigerator for 2 hours.
- For the sauce: Mix together the broth, sugar water, rice vinegar, rice wine, soy sauce and crushed pepper in a saucepan. Bring to a boil, then add the cornstarch to thicken the sauce. Set aside and let cool.
- For assembly: Heat the sesame oil in a pan or wok over low heat. Add the garlic and ginger, and then add the chiles and cook until lightly seared. Increase the heat to medium and add the marinated chicken.
- Before the chicken is fully cooked, add the bean sprouts, celery and peanuts. Stir in the sauce until the chicken is coated, and then serve over the rice.
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