Prep Time: 5 mins
Cook Time: 20 mins
Rating:
fatsecret members overall average rating
|
A healthy version of this universal favorite Asian dish.
Ingredients
Directions
- Combine vinegar, soy sauce and sugar in a small bowl and set aside.
- Combine chicken and cornstarch in a small bowl and toss to coat. Shake off excess and discard.
- Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
- Add celery to wok and stir fry about 3-5 minutes until crisp tender. Remove from wok.
- Add green onions, garlic, red pepper flakes (optional) and powdered ginger to the wok and stir fry for 15 seconds. Add the reserved sauce to the wok.
- Return chicken and celery to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
- Top with additional green onions if desired and serve with white rice.
- Note: you can substitute Splenda for the sugar without much change to the flavor.
501 members have added this recipe to their cookbook.
|
 Reviews
I didn't know what to expect. Just wanted to try something new. This was so good I had it for dinner then again for breakfast the next day. The way the flavor and the crunch of the celery mixed with the sauce was addictive. Will make again soon.
28 Jan 15 by member: Yves336
|
I made this last night, and it was so easy to make! Everybody in my family liked it! Definetly something we will be making again!!!!
16 Apr 14 by member: Frazzemrat
|
Was pretty good but could have used more sauce
11 Feb 14 by member: jpleimling
|
Yum. Very easy to make and turns out exactly the way you expect it to.
24 Sep 12 by member: ShelleyGodin
|
This was very good, although I did make a few changes. I only used 1 cup of celery, added 1 cup of diced red bell pepper, added a can of mushrooms, and substituted Stevia for the sugar.
21 May 12 by member: nikki0522
|
Excellent dish! I tried to only have one serving (not sure how much that is anyway) so had to allow 1 1/4 in my journal. I did cut 2 cups of celery and added 1/2 red bell pepper. Very good :)
03 May 12 by member: callisandra21
|
great tasting dish
09 Apr 12 by member: LTAntrax
|
This was good...decided to cut celery in half and throw in some broccoli...reserved half the "stir fry portion and added vegetarian "chicken" for my kids who are vegans....nice recipe cjbbw!
27 Feb 12 by member: newleaf12
|
I really liked it but my husband thought it was too much celery and left most of that on his plate. Next time I will try cutting that back and adding a diced green and red pepper or something.
05 Apr 10 by member: pkhome
|
My husband had 2 servings and my youngest, when scrounging for leftovers, asked "When did you order take out?" I'll take that as her thumbs up as well.
30 Mar 09 by member: cjbbw
|
| |
|
|
| |
Review This Recipe
Sign in to review this recipe
|
|
|
Share Your Recipes!
|
Nutrition summary:
|
 |
There are 325 calories in 1 serving of Kung Pao Chicken. |
|
Calorie break-down: 39% fat, 21% carbs, 40% protein. |
|
Nutrition Facts
Amount Per Serving
Calories
324
% Daily Values*
Total Fat
14.02g
18%
Saturated Fat
2.156g
11%
Trans Fat
0.028g
Polyunsaturated Fat
4.671g
Monounsaturated Fat
6.186g
Cholesterol
66mg
22%
Sodium
742mg
32%
Total Carbohydrate
17.49g
6%
Dietary Fiber
3.5g
13%
Sugars
4.91g
Protein
32.83g
Vitamin D
-
Calcium
78mg
6%
Iron
2.52mg
14%
Potassium
706mg
15%
Vitamin A
32mcg
4%
Vitamin C
7.3mg
8%
|
16%
|
of RDI*
(324 calories)
|
|
|
Calorie Breakdown:
Carbohydrate (21%)
Fat (39%)
Protein (40%)
|
|
* Based on a RDI of 2000 calories
|