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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||37%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||11%|
|Total Sugars 2g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.
2 boneless, skinless chicken breasts, 7 to 8 ounces each
8 small dried red chile peppers
2 cloves garlic
2 green onions
1/4 cup oil, for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts, or cashews
Few drops sesame oil, optional
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine, or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 teaspoon sugar
Gather the ingredients.
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chiles in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chile peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
Video about What Kind Of Peppers Are In Kung Pao Chicken
Chef's Favorite Kung Pao Chicken and Pepper Chicken l Authentic Chinese Food
One of the Top 10 Chinese Dishes Chosen by Travelers…Kung Pao Chicken. Master chef Chen Yichun shares tips on how to make this authentic chicken recipe with step by step instruction. Get the recipes: https://www.tastelife.tv/recipe/gong-bao-chicken-with-peanuts_63.html
#kungpaochicken #chickenrecipe #chinesefood
Kung Pao Chicken (宫保鸡丁) is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavor!
Pepper Chicken (椒麻雞片) is another mouth-watering chicken dish with a special Szechuan sauce made with green onion and Sichuan peppercorns.
Subscribe for more awesome Chinese recipes:
More satisfying chicken recipes: https://www.youtube.com/playlist?list=PL00a0G6_TRLWhGuQo5Tm1r1_595uY38wO
More savory stir fry recipes: https://www.youtube.com/playlist?list=PL00a0G6_TRLVPLufHtGfXLfV8oEQ-7-s7
Are you a foodie craving Chinese food? Look no further.
Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we’ve got you covered.
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