Kung Pao Chicken
October 06, 2011
"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!!"
- 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
Prepare all the vegetables and pile in groups on a large tray, set aside until ready to use.
Put the cornstarch in a bowl and toss the chicken in it until thoroughly coated. Set aside in refrigerator until ready to use.
Put the ingredients in bowl and whisk together until smooth
Prepare the vegetables, chicken and sauce, ready to quickly add to wok.
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.
Add the garlic and chopped ginger; stir fry for 1 minute
Add the coated chicken to the wok; stirfry until the chicken is golden brown, about 5 or 6 minutes
Add the peppers and celery to the wok; continue to stirfry another 3 minutes
If the sauce has settled, quickly give it another whisk and add to the wok; stir constantly until thick and bubbly
Add the bean sprouts and green onion; stirfry just until combined; remove from heat
Serve hot over brown rice or egg noodles
Tips & Variations
No special items needed.