Kung Pao Chicken

Kung Pao Chicken

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 4

Ingredients


1 tbsp Balsamic vinegar (for sauce)
1/8 tsp Black pepper
1/4 cup Canola oil
3 medium stalk(s) Celery (cut into slices)
3 breast Chicken breast, boneless, skinless (cut into bite sized pieces)
3/4 cup Chicken broth (stock) (for sauce)
1 tbsp Cornstarch (for sauce)
1/4 cup Cornstarch
2 tbsp minced Ginger root
1 1/2 tsp Granulated sugar (for sauce)
3 stalk(s) Green onion, scallion, ramp (thinly sliced, separate the white from green)
1/2 tsp Kosher salt
1/4 cup Peanuts (coarsely chopped)
2 medium pepper(s) Red bell pepper (cut into pieces)
2 tsp Sesame oil (for sauce)
1/4 cup Sherry, dry
2 tbsp Soy sauce (for sauce)

Instructions


Chop vegetables and add to one bowl: the peppers, celery, ginger and white parts of green onions. Green parts of the onion can be added later as a garnish.

In a glass measuring cup whisk together chicken broth, soy sauce, balsamic vinegar, 1 T corn starch, sesame oil and sugar with a fork and set aside.

In a large bowl or bag toss chicken with 1/4 cup cornstarch, salt and pepper.

Heat 3 tablespoons of the canola oil in a large non-stick frying pan over medium high heat until hot. Add chicken with tongs, shaking off any excess corn starch. Cook chicken until lightly browned on most sides. Approximately 2-4 minutes per side depending on size of your pan and heat. Working in 2 batches also helps to not crowd the chicken so it browns easily.

Add remaining 1 tablespoon of canola oil and cook vegetables constantly stirring for 1 minute.

Add the sherry and stir scraping any brown bits off the bottom of the pan.

Whisk sauce ingredients one more time and add to skillet.

Stir in sauce and cook until it thickens. Check the chicken to make sure it is no longer pink inside. Turn off heat and cover until ready to serve – about 10 minutes.

Serve with sticky rice and sprinkle with green onions and peanuts.

Enjoy!

Nutrition Facts

Per Portion

Calories 487
Calories from fat 213
Calories from saturated fat 23.9
Total Fat 23.6 g
Saturated Fat 2.7 g
Trans Fat 0.3 g
Polyunsaturated Fat 7.0 g
Monounsaturated Fat 12.6 g
Cholesterol 99 mg
Sodium 1166 mg
Potassium 804 mg
Total Carbohydrate 21.3 g
Dietary Fiber 2.5 g
Sugars 6.2 g
Protein 43 g

Dietary servings

Per Portion


Grain 0.5
Meat 1.9
Meat Alternative 0.2
Vegetables 1.8

Energy sources


Pygal3%387.560540462299991.135930738159817%430.8069658509422110.8546888362326144%413.34648231619514231.340595544023336%313.2529051574511132.4748123744108217%44%36%AlcoholCarbohydratesFatProtein
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