Kung Pao Chicken
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Downshiftology · by Lisa Bryan★ 5.0 (17)

Kung Pao Chicken

NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 87%
CARBS 18G17% OF CAL
2G FIBER8G OTHER8G TOTAL SUGAR
FAT 21G43% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic Chinese stir-fry of tender chicken, cashews, and peppers in a tangy-sweet-savory sauce. Quick to prepare and best served over rice.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 ½ pounds boneless skinless chicken breast (cut into bite-sized pieces)
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon dry sherry or Shaoxing wine
  • 1 teaspoon arrowroot powder or cornstarch
  • 3 tablespoons tamari soy sauce
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons arrowroot powder or cornstarch
  • 3 tablespoons avocado oil
  • 1 red bell pepper (deseeded and chopped)
  • 8 dried red chilies (leave whole or slice a few open for a spicier flavor (it's the seeds that are spicy))
  • 4 garlic cloves
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon Sichuan peppercorn powder
  • 4 green onions (sliced)
  • ½ cup raw cashews or peanuts
PREP
15M
SODIUM
1122MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.