Kung Pao Chicken Recipe

May 30, 2013

156

We love Chinese food. This recipe will have you coming back for seconds! It tastes like it came from a Chinese restaurant and the best part is, you can enjoy it in the comfort of your home!

Marinade:
2 pounds chicken, cut into bite size pieces (about 5 chicken breasts cut into bite size pieces)
1 Tablespoon corn starch
1 Tablespoon water
1 Tablespoon sesame oil
1 Tablespoon low sodium soy sauce
Sauce and veggies:
1 Tablespoon corn starch
1 Tablespoon water
1 Tablespoon sesame oil
1/4 cup low sodium soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon chili sauce
1 teaspoon chili powder
2 teaspoons brown sugar
8 ounce can water chestnuts, drained and roughly chopped
4 ounces peanuts, chopped slightly leaving some whole
4 cloves garlic, chopped
4 green onions, chopped
1/4 cups hot water
10 0unce bag frozen sugar snap peas, may also use snow peas

In a large bowl, dissolve the cornstarch in the water, then add the sesame oil and soy sauce. Add the chicken and coat each piece. Cover and refrigerate for at least 30 minutes. For the sauce, in a medium...
See the full directions on my site

Nutritions

Calories
388

Sodium
768mg
32% DV

Fat
14g
22% DV

Protein
15g
31% DV

Carbs
47g
16% DV

Fiber
13g
55% DV

Chicken Sautéed