Kung Pao Chicken

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preparation
15
minutes
cooking
20
minutes
Serves 4

Ingredients

2
tablespoons
soy sauce
1
tablespoon
rice vinegar
1
tablespoon
cornstarch
1
tablespoon
hoisin sauce
1 1/2
tablespoons
peanut oil
1/3
cup
unsalted peanuts, skins removed
2 boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1 1/2-inch pieces
1
teaspoon
crushed red pepper flakes (or to taste)
2 cloves garlic, minced
1
teaspoon
peeled, minced fresh ginger
6 green onions, thinly sliced
3
tablespoons
chopped fresh cilantro
4
cups
cooked rice

Directions

  1. In a small bowl, whisk together the soy sauce, vinegar, and cornstarch with 1/4 cup water. Stir in the hoisin sauce and set aside. 
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peanuts and stir-fry 2 to 3 minutes or until lightly browned; remove from pan with a slotted spoon. Add the remaining oil to the pan and heat. Add the chicken and crushed red pepper and stir-fry 2 minutes or until the chicken is nicely browned.
  3. Stir in the garlic and ginger and continue stir-frying until the chicken is opaque throughout, about 2 minutes. Stir in the green onions and the hoisin mixture and heat until the sauce thickens.
  4. Remove from heat. Stir in the cilantro and serve over the hot rice.
Maureen Callahan
May 2004

Nutritional Information

  • Per Serving
  • Calories 508
  • Fat 15 g
  • Sat Fat 2.5 g
  • Cholesterol 91 mg
  • Sodium 687 mg
  • Protein 38 g
  • Carbohydrate 54 g
  • Sugar 2 g
  • Fiber 2.5 g
  • Iron 3 mg
  • Calcium 51 mg
What does this mean? See Nutrition 101.

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