Serves 3 to 4. Scroll to the bottom of the recipe directions for a nutritional breakdown.
This recipe has a little less heat than what is found in many restaurant versions, which makes it easier to pair with wine, beer, or spirits. After trying this recipe, Colleen Graham, About.com’s Guide to Cocktails, provided several suggestions for pairing alcoholic beverages with Kung Pao Chicken
Prep Time: 15 minutes
Cook Time: 7 minutes
Ingredients:
- 12 ounces boneless chicken breasts (about 3 halves)
- 1 dried red chili
- 1 1/2 tablespoons peanut oil
- 1/3 cup raw shelled peanuts
- 2 tablespoons water
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon chili bean sauce
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 2 scallions, chopped
- 1 teaspoon grated ginger
- 2 teaspoons rice or cider vinegar
- 1 teaspoon sesame oil
Preparation:
Dice the chicken into 1 inch cubes.Heat the oil in a wok or skillet and add the chili. Add the chicken and peanuts and stir-fry until the chicken is cooked.
Add the remaining ingredients, except the sesame oil and bring to a boil.
Cook for a few minutes. Add the sesame oil. Serve over white rice.
Note: This recipe is courtesy of Lynn Nelson
Nutritional Breakdown - 3 servings, without rice added Each serving contains: Calories 299, 8 g Carbohydrates, 26 g Protein, 17 g Total Fat, 3 g Saturated Fat, 53 mg Cholesterol, 2 g Fibre, 410 mg Sodium
