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    You are in: Home / Recipes / Kung Pao Chicken Recipe
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    Kung Pao Chicken

    Kung Pao Chicken. Photo by looneytunesfan

    1/1 Photo of Kung Pao Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    looneytunesfan's Note:

    One of our favorites. It takes a little time but well worth it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For marinade, combine 2 t. soy sauce, 2 t. sherry, 2 t. cornstarch and the salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
    2. 2
      Combine remaining 3 t. soy sauce, 3 t. sherry, the vinegar, chicken broth, sugar and remaining 1 1/2 t. cornstarch in small bowl; mix well and set aside.
    3. 3
      Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts and cook until golden. Remove and set aside.
    4. 4
      Heat remaining 2 T. oil over medium heat. Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. Increase heat to high. Add chicken and stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked through, about 1 minute more. Add onions and peanuts to pan. Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.

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    Ratings & Reviews:

    • on December 11, 2005

      45

      Very good! I didn't have any green onions, so I very finely chopped up some red onion & sauteed them with the peanuts. I served it with jasmine rice. Will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Kung Pao Chicken

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 350.4
     
    Calories from Fat 187
    53%
    Total Fat 20.7 g
    31%
    Saturated Fat 2.9 g
    14%
    Cholesterol 51.3 mg
    17%
    Sodium 801.9 mg
    33%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.2 g
    13%
    Protein 26.1 g
    52%

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