Kung Pao-Style Spicy Chicken Stir Fry

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

Recipe: #4544

February 08, 2012



"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 is 4 servings

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.

2 Reviews

Bergy

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

5.0

review by:
(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.

5.0

review by:
(29 Oct 2012)

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