Kung Pao-Style Spicy Chicken Stir Fry
"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 ;) "
Ingredients
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 by Step Method
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
No special items needed.