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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Linda Lievens
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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