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Kung Pao Chicken For Two

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Ingredients

Adjust Servings:
1/2 lb boneless skinless chicken breast cut into 1 inch pieces
1 1/2 teaspoons dry sherry or 1 1/2 teaspoons rice wine
1 teaspoon soy sauce
2 medium garlic cloves pressed through garlic press
1/4 inch piece fresh ginger peeled and minced (about 1 teaspoon)
2 tablespoons peanut oil or 2 tablespoons vegetable oil plus an additional
1 teaspoon peanut oil or 1 teaspoon vegetable oil
1/4 cup roasted unsalted peanuts or 1/4 cup cashews
1/2 teaspoon dried red pepper flakes (adjust to taste)
1/3 cup low sodium chicken broth

Nutritional information

448.9
Calories
253g
Calories From Fat
28.2g
Total Fat
4.6 g
Saturated Fat
66mg
Cholesterol
1005.6mg
Sodium
14g
Carbs
2.6g
Dietary Fiber
4g
Sugars
33g
Protein
279g
Serving Size (g)
2
Serving Size

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Kung Pao Chicken For Two

Features:
    Cuisine:

    The serving suggestions are inspiring.

    • 55 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Kung Pao Chicken for Two


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    Steps

    1
    Done

    Toss Chicken With Sherry and Soy Sauce in Medium Bowl; Marinate Until Breast Have Absorbed Flavors, About 10 Minutes.

    2
    Done

    Mix Garlic, Ginger, and 1 Teaspoon Oil in Small Bowl; Set Aside.

    3
    Done

    Combine Peanuts and Chiles in Small Bowl; Set Aside. Mix Chicken Broth, Vinegar, Sesame Oil, Oyster-Flavored Sauce, Hoisin Sauce, and Cornstarch in Small Bowl or Measuring Cup; Set Aside.

    4
    Done

    Heat 1 Tablespoon Oil in 10-Inch Skillet Over High Heat Until Just Beginning to Smoke.

    5
    Done

    Add Chicken and Cook Without Stirring For 1 1/2 to 2 Minutes, Allowing Chicken to Brown on One Side; Stir and Cook 1 to 1 1/2 Minutes More, Until No Longer Pink; Stir Peanuts and Chiles Into Chicken and Continue Cooking Until Peanuts Have Darkened Slightly, 30 to 40 Seconds Longer.

    6
    Done

    Transfer Chicken, Peanuts, and Chiles to Bowl; Set Aside.

    7
    Done

    Return Skillet to Burner and Reheat Briefly, 15 to 30 Seconds.

    8
    Done

    Add Remaining 1 Tablespoon Oil, Swirl to Coat Pan, and Add Red Bell Pepper; Cook, Stirring Occasionally, Until Slightly Softened, About 45 Seconds.

    9
    Done

    Clear Center of Pan, Add Garlic-Ginger Mixture, Mash Into Pan With Spoon or Spatula, and Cook Until Fragrant, 10 to 15 Seconds; Stir Into Peppers Until Combined. Stir Broth Mixture to Recombine, Then Add to Skillet Along With Reserved Chicken, Peanuts, and Chiles; Cook, Stirring and Scraping Up Browned Bits on Bottom of Pan, Until Sauce Has Thickened to Syrupy Consistency, About 15 to 20 Seconds.

    10
    Done

    Stir in Scallions and Serve.

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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