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Receta Kung Pao Chicken from The Chinese Takeout Cookbook

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Ingredientes

  • 1 lb skinless, boneless chicken breast or thighs, cut into 1-inch cubes
  • 2 T peanut or vegetable oil
  • 5-10 dried red chilis
  • 5 scallions, sliced, white and green parts separated
  • 3 cloves garlic, minced
  • 2 t minced or grated ginger
  • ¼ cup unsalted dry-roasted peanuts (I only had salted but next time I would get unsalted)
  • Marinade:
  • 1 T Chinese light soy sauce
  • 2 t Chinese rice wine (Shaohsing) or dry sherry
  • 1 ½ t cornstarch
  • Sauce:
  • 1 T Chinese black vinegar, or substitute balsamic
  • 1 t Chinese light soy sauce
  • 1 t hoisin sauce
  • 1 t sesame oil
  • 2 t sugar
  • 1 t cornstarch
  • 1 t ground Sichuan pepper

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 435g
Calories 531  
Calories from Fat 102 19%
Total Fat 11.43g 14%
Saturated Fat 2.9g 12%
Trans Fat 0.09g  
Cholesterol 171mg 57%
Sodium 894mg 37%
Potassium 1080mg 31%
Total Carbs 29.34g 8%
Dietary Fiber 2.9g 10%
Sugars 13.23g 9%
Protein 72.0g 115%
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