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

    Total Time:

    Prep Time:

    Cook Time:

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl;mix well.
    2. 2
    3. 3
      Add chicken;stir to coat well.
    4. 4
      Let stand 30 minutes.
    5. 5
      Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl;mix well, set aside.
    6. 6
      Heat 1 tbsp. oil in wok or large skillet over medium heat.
    7. 7
      Add peanuts;cook and stir until lightly toasted.
    8. 8
      Remove peanuts from wok;set aside. Heat remaining 2 tbsp. oil in wok over medium heat.
    9. 9
      Add chili peppers;stir-fry until peppers just begin to char, about 1 minute. Increase heat to high.
    10. 10
      Add chicken mixture; stir-fry 2 minutes.
    11. 11
      Add ginger;stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions;stir-fry 1 minute. Stir cornstarch mixture;add to wok.
    12. 12
      Cook and stir until sauce boils and thickens.
    13. 13
      Garnish, if desired.
    14. 14
      From Cooking Class CHINESE Cookbook.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on July 22, 2010

      25

      The sauce was very bland, sorry.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2007

      55

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    Nutritional Facts for Kung Pao Chicken II

    Serving Size: 1 (207 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 444.8
     
    Calories from Fat 263
    59%
    Total Fat 29.3 g
    45%
    Saturated Fat 4.2 g
    21%
    Cholesterol 75.5 mg
    25%
    Sodium 1127.9 mg
    46%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.0 g
    16%
    Protein 32.5 g
    65%

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