Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MARINADE; 1 1/2 tablespoons light soy sauce; 2 teaspoons rice vinegar; 6 -10 drops hot pepper sauce (to taste); 1 tablespoon finely chopped fresh ginger (or 1 tsp. ground ginger); 1 green onion, sliced; chicken, VEGETABLES; 3/4 lb skinless chicken breast, cut into bite-sized pieces; 1 cup thinly sliced cabbage; 1 celery, sliced; 2 ounces about 1/4 cup dry-roasted salted peanuts; 1 tablespoon canola oil; 2 tablespoons reduced-sodium fat-free chicken broth; Seasonings And Rice; 1 tablespoon light soy sauce; 1 tablespoon sugar substitute (Splenda); 1 teaspoon rice vinegar; 1 cup uncooked white rice, cooked according to package directions (but prepared without fat or salt)

Servings: persons

MARINADE
1 1/2 tablespoons light soy sauce
2 teaspoons rice vinegar
6 -10 drops hot pepper sauce (to taste)
1 tablespoon finely chopped fresh ginger (or 1 tsp. ground ginger)
1 green onion, sliced
chicken, VEGETABLES
3/4 lb skinless chicken breast, cut into bite-sized pieces
1 cup thinly sliced cabbage
1 celery, sliced
2 ounces about 1/4 cup dry-roasted salted peanuts
1 tablespoon canola oil
2 tablespoons reduced-sodium fat-free chicken broth
Seasonings And Rice
1 tablespoon light soy sauce
1 tablespoon sugar substitute (Splenda)
1 teaspoon rice vinegar
1 cup uncooked white rice, cooked according to package directions (but prepared without fat or salt)

1
In a large, non-reactive bowl, mix the soy sauce, vinegar, hot pepper sauce, ginger, and onion. Stir in the chicken. Cover and marinate 15 minutes at room temperature (or up to 12 hours if refrigerated).
2
In a large skillet over medium-high heat, cook the cabbage, celery, and peanuts in the oil and broth until the vegetables are crisp-tender, stirring, about 3 or 4 minutes. With a slotted spoon, transfer the vegetables and nuts to a bowl.
3
Add the marinated chicken and marinade to the skillet. Cook the chicken over medium heat, stirring until it changes color, about 3 minutes. Add the soy sauce, splenda, and vinegar, along with the reserved vegetables.
4
Cook, stirring, an additional 3 or 4 minutes until the chicken is cooked through. Serve over white rice.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: MARINADE, 1 1/2 tablespoons light soy sauce, 2 teaspoons rice vinegar, 6 -10 drops hot pepper sauce (to taste), and more.

Yes, Kung Pao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Chicken

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