RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 752
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| Recipe Name: |
Kung Pao Chicken |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-03
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
You can make cashew chicken by substituting the same amount of cashews for the peanuts.
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Ingredients:
6 6-ozs chicken breast, boneless, skinless
2 Tablespoons vinegar, rice wine
2 Teaspoons oil, sesame, dark
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Directions:
In a medium bowl, toss the chicken pieces with 1/5 of the soy sauce, half of the sherry and 3/5 of the cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water and the remaining soy sauce, sherry and cornstarch.
In a wok or large frying pan, heat 1/2 of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the heat.
Heat the remaining oil. Add the white part of the scallions and the red pepper flakes to the pan and cook, stirring for 30 seconds.
Add the chicken with its marinade and cook, stirring, until almost done, 1 to 3 minutes.
Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts and serve over rice.
Chef's note : |
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| Nutrition per Serving: |
| Calories: |
757 |
Total Carbs: |
39.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
144.0 |
Fat: |
25.3 |
Protein: |
75.58 |
| Fiber: |
0.00 |
Sodium: |
169.06 |
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