Kung Pao Chicken
Ingredients
The stir fry
-
2
tablespoons
vegetable oil
-
1 1/4
pounds
boneless skinless chicken breasts
-
1 1/2
tablespoons
corn starch
-
1
red bell pepper
cut into 1 inch pieces
-
1
green bell pepper
cut into 1 inch pieces
-
1/2
cup
yellow onion
-
1 1/2
teaspoons
minced garlic
-
4-6
dried red chilies
seeded and cut in half
-
1/2
cup
roasted unsalted peanuts
-
to taste
salt and pepper
The sauce
-
3
tablespoons
low sodium soy sauce
-
1 1/2
tablespoons
hoisin sauce
-
1
tablespoon
sesame oil
-
1
tablespoon
sugar
-
1
tablespoon
corn starch
-
1/4
cup
water
Instructions
- Heat 1 1/2 tablespoons of vegetable oil in a large pan over high heat.
- Toss chicken pieces with corn starch, salt, and pepper in a bowl.
- Cook chicken in a single layer in the pan for 3-4 minutes per side until golden brown; remove and keep warm.
- Add remaining vegetable oil to the pan, then add onion and bell peppers; cook until softened.
- Add garlic to the pan and cook for an additional 30 seconds.
- Return chicken to the pan with vegetables, then stir in peanuts and chilies.
- Whisk together all sauce ingredients in a small bowl.
- Add the sauce to the chicken mixture, bring to a boil, and cook until thickened.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
295
Total fat
15g
Total carbohydrates
12g
Total protein
35g
Sodium
788mg
Cholesterol
173mg
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