Kung Pao Chicken Recipe
Recipe By Martha Stewart
Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly. From the book "Mad hungry, " By lucinda scala quinn (artisan books).
4.4
20 Rating -
Rate
Non Vegdiet
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Kung Pao Chicken Recipe
- 0.08 cup Soy sauce
- 3/4 tablespoon Shaoxing cooking wine or dry sherry
- 1/4 tablespoon Rice vinegar or white vinegar
- 0.13 teaspoon Sugar
- 0.13 teaspoon Toasted Sesame Oil
- 1/4 Whole boneless, skinless chicken breast
- 0.38 tablespoon Peanut oil or vegetable oil
- 0.19 cup Unsalted dry roasted peanuts or cashews
- 1/2 Whole scallions, thinly sliced
- 1 Whole dried chinese red peppers
- 1/2 Garlic Cloves, Minced
Nutrition
value
value
261
calories per serving
19 g Fat6 g Protein14 g Carbs2 g FiberOther
Current Totals
- Fat19g
- Protein6g
- Carbs14g
- Fiber2g
MacroNutrients
- Carbs14g
- Protein6g
- Fiber2g
Fats
- Fat19g
Vitamins & Minerals
- Calcium39mg
- Iron2mg
- Vitamin A45mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B910mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium101mg
- Manganese1mg
- Phosphorus159mg
- Selenium5mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart