Kung Pao Chicken
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Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
9
Low
Nutrition per serving
Calories339.3 kcal (17%)
Total Fat17.4 g (25%)
Carbs22.4 g (9%)
Sugars9.9 g (11%)
Protein25.3 g (51%)
Sodium1772.7 mg (89%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
0.5yellow onion
medium
0.5green bell pepper
medium
0.5red bell pepper
medium
0.5yellow bell pepper
2 Tbspminced garlic
½ tspsalt
½ tsppepper
0.33 sprayoil
second
10 ozskinless boneless chicken thigh
raw
3dried red peppers
or arbol chilies
¼ cuppeanuts
2 Tbspgreen onions
3 Tbspsoy sauce
1 Tbspsesame oil
3 Tbsphoisin sauce
2 tspbrown sugar
2 tspcornstarch
cornstarch
2 tspwater
slurry
Instructions
Step 1
Dice your red, yellow and green bell peppers and onion.
Step 2
On a medium hot pan coated with spray oil, add in your diced veggies and minced garlic and cook for 1-2 minutes.
Step 3
To make the Kung Pao sauce, in a bowl, combine soy sauce, brown sugar, sesame oil, and hoisin sauce and mix.
Step 4
Add your chicken thighs into the pan and cook until done.
Step 5
Season with salt and black pepper.
Step 6
Add in your dried red chili and peanuts.
Step 7
Pour your sauce and add in a cornstarch slurry: mix your water and cornstarch in a small bowl for 1-2 minutes and enjoy!
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