From Once Upon a Chef
Kung Pao Chicken
- Time
- 30 min
- Makes
- 4
- Ingredients
- 20
12 things you may not have.
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Ingredients
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons cornstarch
- 1½ lbs chicken tenderloins ((or boneless skinless chicken breasts), cut into 1-in (2.5-cm) pieces)
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce, (best quality such as Kikkoman or Lee Kum Kee)
- 1 tablespoon sesame oil
- 1½ tablespoons sugar
- 1 tablespoon cornstarch
- ½ teaspoon crushed red pepper flakes ((use half the amount for a milder sauce))
- ¼ teaspoon ground ginger
- ⅓ cup water
- 2½ tablespoons vegetable oil
- 1 large red bell pepper, (diced)
- 2 stalks celery, (halved lengthwise and thinly sliced)
- ¼ teaspoon salt
- 3 cloves garlic, (chopped)
- 5 scallions, (white and green parts, thinly sliced)
- ⅓ cup whole roasted unsalted peanuts or cashews
Nutrition · per serving
- Calories
- 692 kcal
- Fat
- 45 g
- Fiber
- 5 g
- Sugar
- 10 g
- Sodium
- 1639 mg
- Protein
- 31 g
- Cholesterol
- 70 mg
- Carbohydrate
- 42 g
- Saturated fat
- 7 g
As published by Once Upon a Chef.
The method
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