Kung Pao Chicken
Recipe: #302
October 06, 2011
Categories: Chicken, Onions, Peppers, Chinese, Pacific Northwest, Pacific Rim, Wok/Stir-Fry, Chicken Dinner, more
"Our favourite recipe for Kung Pao Chicken, very delicious served over brown rice or over noodles. Adapted to our tasts from a recipe by Micheal Smith. it looks long and complicated but it fact is very easy to make and enjoy!!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (341.2 g)
- Calories 290.2
- Total Fat - 15.5 g
- Saturated Fat - 3.6 g
- Cholesterol - 10.8 mg
- Sodium - 377.7 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 6.1 g
- Sugars - 9.7 g
- Protein - 11.9 g
- Calcium - 155.9 mg
- Iron - 1.9 mg
- Vitamin C - 62.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Stir Fry:
Step 2
Prepare all the vegetables and pile in groups on a large tray, set aside until ready to use.
Step 3
Chicken:
Step 4
Put the cornstarch in a bowl and toss the chicken in it until thoroughly coated. Set aside in refrigerator until ready to use.
Step 5
Sauce:
Step 6
Put the ingredients in bowl and whisk together until smooth
Step 7
To Cook:
Step 8
Prepare the vegetables, chicken and sauce, ready to quickly add to wok.
Step 9
Heat a wok or large frypan over high heat; pour a splash of oil into the pan adn when it is smoking hot add the peppercorns (or chili flakes), stir for 1 minute.
Step 10
Add the garlic and chopped ginger; stir fry for 1 minute
Step 11
Add the coated chicken to the wok; stirfry until the chicken is golden brown, about 5 or 6 minutes
Step 12
Add the peppers and celery to the wok; continue to stirfry another 3 minutes
Step 13
If the sauce has settled, quickly give it another whisk and add to the wok; stir constantly until thick and bubbly
Step 14
Add the bean sprouts and green onion; stirfry just until combined; remove from heat
Step 15
Serve hot over brown rice or egg noodles
Tips
No special items needed.
1 Reviews
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