Tuesday, January 19, 2010

Kung Pao Chicken





I looked everywhere for hot chile paste. I have no idea what it is. I haven't found it at my local grocery stores so when I decided to make this recipe that called for hot chile paste, I just subbed hot red pepper spread. It's super spicy by itself but delicious in sauces. It worked. This was awesome. I'll for sure make it again. I've made several versions of Kung pao chicken recipes but this is my favorite. I also cut WAY down on the peanuts. Kung pao chicken is known for having a lot of peanuts in it. This recipe called for 4 oz. Well, 4 oz. of peanuts was more calories than the chicken so I decided just to put in a few. Again, it worked and it seemed fine. You are welcome to add more peanuts if you'd like. My husband ate this over rice and as usual, I chose to put it over broccoli. While it had a wonderful flavor, it wasn't overly saucy so if you want a lot of sauce, go ahead and double the sauce. It was fine for me, I enjoyed it. The egg roll was just from Asian Sensations. I love egg rolls.



Kung Pao Chicken

1 lbs. boneless chicken breasts
2 tbsp. white wine, divided
2 tbsp. soy sauce, divided
1 tbsp. sesame oil, divided
2 tbsp. cornstarch, dissolved in 2 tbsp. water
1 tbsp. hot red pepper spread (or hot chile paste)
1 tsp. white vinegar
2 tsp. brown sugar
4 green onions
1 tbsp. chopped garlic
1 can water chestnuts
3 tbsp chopped peanuts

To make marinade: Combine 1 tbsp. wine, 1 tbsp soy sauce, 1 tsp. oil and 1 tbsp cornstarch water mixture and mix together. Place chicken pieces in plastic bag and add marinade for about 30 minutes.

To make sauce: In a small bowl, combine 1 tbsp. wine, 1 tbsp. soy sauce, 2 tsp. oil, t tbsp. cornstarch/water mixture, chile paste, vinegar and sugar. Mix together and add green onions, garlic, water chestnuts and peanuts. In medium skillet, heat sauce slowly until aromatic. Meanwhile, remove chicken from marinade and saute in large skillet until meat is done. When sauce is done, add sauteed chicken to it and let simmer together until sauce thickens. Serve over rice or broccoli.

Total calories = 1015
3 servings = 338 calories

Kung Pao chicken + broccoli + veggie egg roll = 508 calorie dinner


Calories calculated from Calorieking.com, some numbers are rounded and approximate.


2 comments:

  1. Your recipes are always SOOOO amazing!! :) Yummy!

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  2. You definitely cut that kung pao chicken down to size! Impressive since it is usually one of the worst chinese food dishes you can order.

    I think the hot chili paste they are talking about must be sriracha, which I get in my local supermarket in the Asian foods section. But if the hot red pepper spread worked, then why bother?

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