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Randy Mayor Photo by: Randy Mayor

Kung Pao Chicken

Homemade Chinese food is a tasty and delicious way to save money in your food budget.  This classic kung pao chicken is ready in just 30 minutes.

Cooking Light DECEMBER 2005

  • Yield: 4 servings (serving size: about 1 cup chicken mixture and 1 1/2 teaspoons peanuts)
  • Cook time: 10 Minutes
  • Prep time: 9 Minutes

Ingredients

  • 1 tablespoon canola oil, divided
  • 4 cups broccoli florets
  • 1 tablespoon ground fresh ginger (such as Spice World), divided
  • 2 tablespoons water
  • 1/2 teaspoon crushed red pepper
  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 4 garlic cloves, minced
  • 2 tablespoons coarsely chopped salted peanuts

Preparation

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.

Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 30%
  • Fat: 7.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 30.9g
  • Carbohydrate: 11.4g
  • Fiber: 3g
  • Cholesterol: 66mg
  • Iron: 1.8mg
  • Sodium: 589mg
  • Calcium: 60mg
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Kung Pao Chicken Recipe

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