The Woks of Life · by Judy★ 4.9 (89)
Kung Pao Chicken Recipe - Chinese Restaurant Quality
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 55%
CARBS 16G14% OF CAL
4G FIBER5G SUGAR7G OTHER
FAT 32G64% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Authentic Sichuan kung pao chicken with peanuts, dried chilies, and Sichuan peppercorn. Spicy, nutty, and deeply flavored like restaurant quality.
mainchinesestir frychicken🍜 wokdairy free
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Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon vegetable oil
- 1 cup raw peanuts ((shelled, with or without the skin))
- 12 oz. chicken breast ((cut into 3/4-inch/2cm cubes))
- 1 teaspoon cornstarch
- 1 teaspoon shaoxing wine
- 1/8 teaspoon salt
- 1 pinch white pepper
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 3 tablespoons water
- 3 tablespoons oil
- 3 cloves garlic ((smashed and sliced))
- 2 thin slices ginger ((minced))
- 2 dried red chilies
- 1/2 teaspoon Sichuan peppercorn powder
- 6 scallions ((white portions only, cut into 3/4-inch/2cm pieces)
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 55%
CARBS 16G14% OF CAL
4G FIBER5G SUGAR7G OTHER
FAT 32G64% OF CAL
5G SAT26G 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
- 30m
- Cook
- 10m
- Sodium
- 304mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 654mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.