Kung Pao Chicken
Created by MsPia on September 22, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Recipe #14330
Ingredients
- 1 pound boneless skinless chicken breast (cut into 1 inch cubes)
- 1 tablespoon vodka
- 1 egg white (lightly beaten)
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- Oil (corn oil, 1 cup plus 2 tablespoons)
- 1/3 cup peanuts
- 2 garlic cloves, thinly sliced
- 2 tablespoons fresh ginger, grated
- 1/3 cup red bell peppers, cut into 1/4 inch dice
- 1/2 cup small white button mushrooms
- 3 scallions, cut into 1/2 inch pieces
- Kung Pao Sauce (1 cup, link to recipe above)
How to Make
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Step 1: Place the chicken cubes and the vodka in a large bowl and mix well. Add the egg white, the cornstarch and soy sauce, mixing well. Add 2 Tbs of the oil to the chicken and toss. Place the marinated chicken in the refrigerator for at least 30 minutes and up to 2 hours.
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Step 2: Heat the remaining cup of oil to 325 degrees F in a large skillet or fryer. Gradually add the marinated chicken pieces to the oil. Remove when the chicken turns white, about 2 minutes.
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Step 3: Heat 2 Tbs of oil in a large skillet (you can use the one you just used to fry the chicken). Add the garlic, ginger and bell pepper and cook over high heat for about 2 minutes or until garlic y lightly browned.
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Step 4: Add the mushrooms and the scallions. Stir in the Kung Pao Sauce. When it comes to a boil add the chicken pieces and stir to coat well with the sauce. Cook over high heat for about 5 minutes. Stir in the peanuts. Remove from heat and place on a serving platter.
Nutritional Facts
- Serving Size: 1 (162.5 g)
- Calories 282.5
- Total Fat - 9.9 g
- Saturated Fat - 2 g
- Cholesterol - 96.4 mg
- Sodium - 188.1 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 1.6 g
- Sugars - 0.9 g
- Protein - 39 g
- Calcium - 30.9 mg
- Iron - 1.6 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.2 mg