Chinese Kung Pao Chicken

July 01, 2015

261

Bring your restaurant favorite Chinese dish to your table with this simple delicious chicken dish with a kick.

For the Chicken and Marinade:
1 pound boneless skinless chicken breast cut into bit size strips
1 egg white
1 teaspoon cornstarch
1 teaspoon soy sauce
1/2 teaspoon salt
dash of black pepper
For the Stir Fry:
1 large green bell pepper, cut into 3/4-inch pieces
2 celery stalks, chopped
1 medium onion, chopped
2 tablespoons vegetable oil
1 garlic clove, minced
1 teaspoon fresh ginger, finely chopped
For the Kung Pao Sauce:
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon white wine
1/2 teaspoon sugar
1/4 teaspoon sesame oil
2 tablespoons Hoisin sauce
1 teaspoon chili paste
1/2 cup chicken broth
Optional: 1 (10 ounce) package Japanese Udon Noodles
Garnish:
1/2 cup roasted peanuts

For the Chicken and Marinade: Mix egg white, cornstarch, soy sauce, salt and pepper in medium glass or plastic bowl; stir in chicken; cover and refrigerate 30 minutes. For the Stir Fry: Heat wok...
See the full directions on my site

Nutritions

Calories
2079

Sodium
3731mg
155% DV

Fat
114g
175% DV

Protein
128g
256% DV

Carbs
113g
38% DV

Fiber
26g
107% DV