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

    Kung Pao Chicken for Two. Photo by Karen Elizabeth

    1/1 Photo of Kung Pao Chicken for Two

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Galley Wench's Note:

    Original recipe comes from Cook's Illustrated however, I've made some adjustments to fit our taste. If preferred, pork can be substituted for the chicken.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toss chicken with sherry and soy sauce in medium bowl; marinate until breast have absorbed flavors, about 10 minutes.
    2. 2
      Mix garlic, ginger, and 1 teaspoon oil in small bowl; set aside.
    3. 3
      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. 4
      Heat 1 tablespoon oil in 10-inch skillet over high heat until just beginning to smoke.
    5. 5
      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. 6
      Transfer chicken, peanuts, and chiles to bowl; set aside.
    7. 7
      Return skillet to burner and reheat briefly, 15 to 30 seconds.
    8. 8
      Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds.
    9. 9
      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. 10
      Stir in scallions and serve.

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    Ratings & Reviews:

    • on August 17, 2009

      55

      A very good dish, quickly prepared to give you an outstanding meal in no time at all. I used the cashews and was generous with the red pepper flakes. I had to use a green bell pepper, which was a shame about the colour, but nonetheless was very good in this dish. The flavours came together well, I served this on steamed rice, and we felt we enjoyed a restaurant quality meal for very little effort. Thank you Galley Wench! Made for Unrated Asian Recipes Tag Game.

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

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    Nutritional Facts for Kung Pao Chicken for Two

    Serving Size: 1 (279 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 448.8
     
    Calories from Fat 253
    56%
    Total Fat 28.2 g
    43%
    Saturated Fat 4.6 g
    23%
    Cholesterol 65.9 mg
    21%
    Sodium 1005.6 mg
    41%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.9 g
    15%
    Protein 33.0 g
    66%

    The following items or measurements are not included:

    fresh ginger

    black vinegar

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