Kung Pao-Style Spicy Chicken Stir Fry

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"Less calories and fat because of not deep frying, but the same great Kung Pao taste. I always go heavy on the veggies when I make stir fry ;) "

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (334.2 g)
  • Calories 491.1
  • Total Fat - 32.7 g
  • Saturated Fat - 7 g
  • Cholesterol - 96.7 mg
  • Sodium - 445.2 mg
  • Total Carbohydrate - 18.3 g
  • Dietary Fiber - 5.1 g
  • Sugars - 5.2 g
  • Protein - 31.4 g
  • Calcium - 162.6 mg
  • Iron - 2.6 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.1 mg

Step 1

Add 1 tablespoon of wine, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar to a mixing bowl. Add the chicken and mix well. Cover and refrigerate for about 30 minutes.

Step 2

In another small bowl combine the chicken broth, ketchup, sesame oil, chili paste, vinegars, light parts of green onions, and garlic. Reserve.

Step 3

Preheat a large non-stick skillet over high heat. Add the vegetable oil and when it starts to shimmer, add the chicken pieces. Stir-fry for about 4 minutes. Add the zucchini and red bell pepper. Stir-fry for another 3-4 minutes, or until the vegetables just begin to get tender. Add the sauce mixture and cook for 3 minutes, or until the chicken and vegetables are cooked.

Step 4

Stir in the cornstarch mixture, which will thicken the sauce quickly. Turn off the heat, and add the peanuts and garnish with the green onion tops. Serve over rice.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

This is 5 stars plus. Just the right amount of "hot". Great all round flavour. Served with fried rice. I followed the recipe exactly except I added a cup of wee baby carrots and I sprinkled chopped mixed nuts on top in place of the peanuts. I had the nuts on hand. This is going to be made often Thanks Willow

(15 Dec 2012)

MeganJonMason

The only thing I changed was to use cashews instead of peanuts and it was a great tasting stir fry! I served with egg rolls and fried rice.

review by:
(29 Oct 2012)