Kung Pao Chicken

Kung Pao Chicken Recipe
Photo: John Autry; Styling: Cindy Barr
Cut calories and sodium by making this takeout favorite at home. This recipe delivers authentic flavor in less than 30 minutes.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Recipe Time

Total: 27 Minutes

Nutritional Information

Calories 275
Fat 13.8 g
Satfat 2.6 g
Monofat 5.3 g
Polyfat 4.8 g
Protein 25.3 g
Carbohydrate 11.9 g
Fiber 2.2 g
Cholesterol 94 mg
Iron 2 mg
Sodium 502 mg
Calcium 41 mg

Ingredients

2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

Note:

SaBrina Bone,

December 2010
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