Tuesday, February 1, 2011

Recipe: Kung Pao Chicken

Kung Pao Chicken
Making Chinese food at home is not easy, and eating it out is usually not very healthy. This was a very simple and delicious recipe. I served the peanuts on the side at the table, because I am not a peanut fan.


  • 2  tablespoons  dark sesame oil
  • 1  cup  chopped onion
  • 2  garlic cloves, minced
  • 1  pound  skinless, boneless chicken thighs, cut into 1-inch pieces
  • 3/4  cup  water
  • 3  tablespoons  lower-sodium soy sauce
  • 2  teaspoons  cornstarch
  • 1  teaspoon  brown sugar
  • 1/2  teaspoon  bottled minced ginger
  • 1  to 1 1/2 teaspoons crushed red pepper
  • 1  cup  thinly sliced red bell pepper (about 1 large pepper)
  • 1  cup  snow peas, trimmed
  • 2  tablespoons  chopped unsalted, dry-roasted peanuts


1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

Nutritional Information

Calories: 275
Fat: 13.8g (sat 2.6g,mono 5.3g,poly 4.8g)
Protein: 25.3g
Carbohydrate: 11.9g
Fiber: 2.2g
Cholesterol: 94mg
Iron: 2mg
Sodium: 502mg
Calcium: 41mg

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