"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lievens
Added: Thursday, January 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T rice wine vinegar
2 T soy sauce
2 tsp sugar
3/4 lb boneless chicken breasts cut in bite size pieces
1 T cornstarch
2 tsp vegetable oil
1/4 c chopped celery
1/4 c chopped green pepper
3 T chopped green onion
3 cloves of chopped garlic
1/2 - 1 tsp red pepper
1/2 tsp ground ginger
1/3 c dry roasted peanuts
4 c cooked rice

Directions:
Directions:
Mix together vinegar, soy sauce and sugar. Set aside. Coat chicken with cornstarch. Heat oil in large skillet or wok. Add chicken and stir-fry for 5-7 minutes or until chicken is no longer pink in center. Remove meat and add celery, green pepper, onion, garlic, red pepper and ginger. Stir-fry for 1-2 minutes or until veggies are crisp-tender. Add vinegar mixture and chicken to the pan, stirring to coat chicken. Mix in peanuts and serve entire mixture over rice.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
This is a lower calorie way of making Kung Pao. It's really good! Each serving is 532 calories and 13 grams of fat.

 

 

 

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