Kung Pao Chicken



  • 1 lb raw chicken breast, chopped into 1/2 inch cubes
  • 4 garlic cloves, chopped
  • 1 inch cube fresh ginger, chopped
  • 2 tbsp white cooking wine

Other Ingredients:

  • 1/2c skinless roasted peanuts (unsalted)
  • 1 medium onion, cut into 1 inch squares
  • 1 medium green pepper, cut into 1 inch squares
  • A handful of dried red chiles (can substitite with a dash of chili powder)
  • 8oz sliced water chestnuts, drained
  • 1/2c chicken broth (from bouillon)
  • 1 tbsp soy sauce
  • 2 tbsp peanut sauce
  • 2 tbsp peanut oil

Place the chopped chicken, garlic, ginger, and cooking wine in a large bowl and refrigerate while preparing the remaning ingredients.

In a large skillet or wok, heat a tablespoon of peanut oil over medium-high heat for a few seconds, and then add the chiken and its marinade.  Stir-fry until the chicken is cooked throughout, about 6 to 8 minutes. Remove the chicken, and add another tablespoon of peanut oil and then stir fry the peanuts for about 3 minutes, until browned.  Add the onions, green pepper, water chestnuts, and red chiles just until the vegetables start to brown, about 5 minutes.  Add the chicken broth, soy sauce, peanut sauce and mix throughly and serve.

Serves 6.

Nutritional info:

335 calories, 28,5 protein, 17.5 carbs, 17g fat

4 protein, 1 starch, 3 fats



About mandyfitness

fitness trainer and certified nutritionist ISSA Certified Personal Trainer ISSA Certified Sports Fitness Nutritionist MS Biology Clemson graduate student of Biology (Summer 2016) Spinning instructor Group Fitness instructor
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