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Kung Pao Chicken

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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By June, 2004

Nutritional Information

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

Quick Tip

Bowl of rice
Both short-grain and long-grain brown rice have a much shorter shelf life than white rice. They should be stored in the refrigerator.

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