|
Quick And Lean Kung Pao Chicken (Sunset Magazine May 95) spice, chicken, chinese 1/4 cup regular strength chicken 1 broth 2 tablespoon each soy sauce and dry 1 sherry 1 teaspoon each cornstarch and oriental 1 sesame oil 3/4 lb chicken meat cut into 1/4-by 2 in pieces 3 cloves garlic, chopped or 1 slivered 3/4 teaspoon crushed dried hot red 1 chillies ( more for you 1 chile-heads) 1 tablespoon salad oil 10 green onions, ends trimmed 6 cut into 1 1/4-in pieces, 4 reserved for garnish) 1/3 cup unsalted dry-roasted 1 peanuts 4 cup hot cooked rice Mix broth, soy, sherry, cornstarch, and sesame oil to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12-in fry pan over high heat, heat 2 tsp oil untill hot. Add half the chicken mixture; stirfry untill chicken has golden brown tinge and is no longer pink in thickest part, about 3 minutes; remove to dish repeat with remaining chicken, add oil as needed. Return cooked chicken to wok;stir in reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles and thickens, about 1 minute. Serve with rice; add onion garnish Serves four Per serving; 510 cal.(25 percent from fat);28g protien; 14g fat(2.3g sat.);65g carbo.;599mg sodium;60mg chol. deb@nti.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |