Once Upon a Chef · by Jennifer Segal★ 4.8 (261)
Kung Pao Chicken
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 75%
CARBS 18G19% OF CAL
2G FIBER8G SUGAR7G OTHER
FAT 18G43% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick 30-minute kung pao chicken stir-fry with roasted cashews, peppers, and a ginger-hoisin sauce. Faster and easier than takeout.
mainchinesestir frychicken🍳 skilletdairy free
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Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 75%
CARBS 18G19% OF CAL
2G FIBER8G SUGAR7G OTHER
FAT 18G43% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1292mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 240mg
- Calcium
- 37mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1292MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.