Kung Pao Chicken

Kung Pao Chicken Image by: Kung Pao Chicken Author: Canadian Living

This dish has a spicy kick to it. However, it can be customized by adding as much or as little of the garlic chili sauce as you like. Serve with hot cooked rice or egg noodles.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2012

Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breast sliced
  • 1 onion sliced
  • 8 oz green beans trimmed
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic minced
  • 2 tablespoons oyster sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons sambal oelek
  • 1 sweet red pepper thinly sliced
  • 1/2 cup roasted unsalted peanuts

Method

In large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat; stir-fry chicken until lightly browned, about 5 minutes. Remove to plate.

Add remaining oil to pan. Add onion, green beans, ginger and garlic; stir-fry until fragrant, about 2 minutes. Add 1/3 cup water; cover and cook over medium heat until no liquid remains and beans are slightly softened, about 3 minutes.

Whisk together oyster sauce, cornstarch, garlic chili sauce and 1/4 cup water; set aside.

Add red pepper to pan; stir-fry over medium-high heat until tender-crisp, about 3 minutes. Pour in oyster sauce mixture. Return chicken to pan; stir-fry until chicken is no longer pink inside, about 2 minutes. Sprinkle with peanuts.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 342 mg
  • Sugars 4 g
  • Protein 32 g
  • Calories 303.0
  • Total fat 14 g
  • Potassium 614 mg
  • Cholesterol 66 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 93.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Kung Pao Chicken

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