0 0
Jelijus Kung Pao Chicken

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb boneless skinless chicken breast cut into bite size pieces
1/2 teaspoon cornstarch
2 teaspoons soy sauce divided
2 - 3 dried red chilies
2 teaspoons cooking oil
2 finely minced garlic cloves
1 red bell pepper diced
3 tablespoons chicken stock
1 tablespoon balsamic vinegar
1/2 cup chopped peanuts

Nutritional information

283.9
Calories
130g
Calories From Fat
14.5g
Total Fat
2.2 g
Saturated Fat
73mg
Cholesterol
323mg
Sodium
8.8g
Carbs
2.6g
Dietary Fiber
4g
Sugars
30.2g
Protein
206g
Serving Size (g)
4
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Jelijus Kung Pao Chicken

Features:
    Cuisine:

    A simple Chinese dish that is easy to prepare. A hit with my husband and kids. Where it came from is an ancient Chinese secret!!!!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Jeliju’s Kung Pao Chicken, A simple Chinese dish that is easy to prepare. A hit with my husband and kids. Where it came from is an ancient Chinese secret!!!!, A simple Chinese dish that is easy to prepare. A hit with my husband and kids. Where it came from is an ancient Chinese secret!!!!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    1. in a Bowl Combine Chicken With 1 Teaspoons of Soy Sauce and the Cornstarch. Marinate For 10 Minutes. Meanwhile, Soak the Dried Chillies in Hot Water For a Few Minutes. When Softened, Chop. You Can Discard the Seeds If You Want For a Little Less Spice.

    2
    Done

    2. Heat a Wok or a Large Saut Pan Over High Heat. When Hot, Swirl the Oil and Add the Chicken. Spread the Chicken All Over the Surface of the Pan. Sear on Both Sides Until Lightly Browned but not Cooked All the Way Through About 4 Minutes.

    3
    Done

    3. Add the Chillies, Garlic and Bell Pepper. Stir Fry Until Fragrant. Add the Remaining Teaspoon of Soy Sauce, Chicken Stock and Vinegar. Bring to a Boil and Reduce Heat to Medium Low. Cook For 2 Minutes or Until the Chicken Is Cooked Through. Top With Roasted Peanuts and Serve With Rice.

    Avatar Of Celeste Patterson

    Celeste Patterson

    Cake decorator extraordinaire turning cakes into works of art.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Danish -Almond Filling
    previous
    Danish -Almond Filling
    Featured Image
    next
    Candied Baked Sweet Potatoes Oven Or Grill
    Danish -Almond Filling
    previous
    Danish -Almond Filling
    Featured Image
    next
    Candied Baked Sweet Potatoes Oven Or Grill

    Add Your Comment

    7 − four =