Main DishesJuly 26, 2014
Calories
630
Sodium
964mg
40% DV
Fat
47g
73% DV
Protein
8g
17% DV
Carbs
27g
9% DV
Fiber
2g
8% DV
Chicken Kung Pao
148
6
Marinade
2 tablespoon soy sauce
1 teaspoons Chinese rice wine or other white wine
1 1/2 teaspoons cornstarch
1 pound chicken breasts cut into 1-inch cubes
Sauce
1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
2 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
2 tablespoons peanut or vegetable oil
8 to 10 dried red chilies
1/4 cup unsalted dry-roasted peanuts
2 bulgur peppers
1 zuccini
2 tablespoon soy sauce
1 teaspoons Chinese rice wine or other white wine
1 1/2 teaspoons cornstarch
1 pound chicken breasts cut into 1-inch cubes
Sauce
1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
2 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
2 tablespoons peanut or vegetable oil
8 to 10 dried red chilies
1/4 cup unsalted dry-roasted peanuts
2 bulgur peppers
1 zuccini
Marinate the chicken In a bowl, stir together the soy sauce, rice wine, and cornstarch. Add the chicken and stir gently to coat. Let stand at room temperature for 5 minutes.
Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 3 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.
Add the sauce to the wok. Bring to a boil. Add bulgur pepper and zucchini and fry for about 2 minutes. Add the chicken back into the pan with the peanuts. Serve hot.
Nutritions
Calories
630
Sodium
964mg
40% DV
Fat
47g
73% DV
Protein
8g
17% DV
Carbs
27g
9% DV
Fiber
2g
8% DV
