Receta Kung Pao Chicken
Put some spice in your life with this Asian-Inspired favorite: Kung Pao Chicken.
Kung Pao Chicken Author: Marlene Baird Nutrition Information Serving size: 242
Calories: 417
- Fat: 26.5
- Saturated fat: 4.3
- Carbohydrates: 14.5
- Sugar: 5.2
- Sodium: 287 mg
- Fiber: 4.1
- Protein: 34.0
- Cholesterol: 66 mg
- Prep time: 15 mins Cook time: 10 mins Total time: 25 mins
1 pound skinless, boneless chicken breast cut into 1-inch cubes 2 tablespoons canola oil 6 dried red chilis 4 scallions, white and green parts separated and thinly sliced 2 small sweet red peppers, cut into matchstick pieces. 2 cloves garlic, minced 1 teaspoon minced or grated ginger ¼ cup unsalted dry-roasted peanuts Marinade: 1 tablespoon soy sauce 2 teaspoons rice wine or dry sherry 2 teaspoons arrowroot Sauce: 1 tablespoon balsamic vinegar 1 teaspoon soy sauce 1 teaspoon black bean sauce 1 teaspoon sesame oil 2 teaspoons swerve sweetener 1 teaspoon arrowroot 1 teaspoon ground Sichuan pepper
Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and arrowroot until the arrowroot is dissolved. Add the chicken and toss to coat. Let stand for 10 minutes. Prepare the sauce: In a separate bowl, combine the vinegar, soy sauce, Black Bean garlic sauce, sesame oil, sweetener, arrowroot, and Sichuan pepper. Stir until the sweetener and arrowroot is dissolved. Set aside. Heat large skillet on high heat. Add the oil and swirl to coat the base. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant. Add the sweet peppers stir fry another 2 minutes Add the chicken and stir-fry until no longer pink, about 3 to 5 minutes. Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds. Add the sauce and coat completely. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve. 3.2.2885
I go in spurts.
I was on a Kung Pao Chicken spurt for a long time. That was all would ever order no matter which Chinese restaurant we dined at.
What actually surprised me the most was I had never tried making it at home.
I finally decided to give it a try. I had a difficult time locating the dried chili’s and the Sichuan pepper.
Between my local sprouts and Amazon.com, I found what I needed to finally put this recipe together.
I was gleaming with excitement over this dish. I didn’t make it so spicy that you can’t taste all the other fabulous flavors in this dish.
Next time, more veggies will be added. Diced zucchini will be a great addition.
Thanks for stopping by and have a great day.
Marlene
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