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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To Make the Kung Pao Sauce: | 2. In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside. | 3. To Make Egg White-Cornstarch Mixture: | 4. In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside. | 5. To Prepare the Pasta: | 6. Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes. | 7. Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces. | 8. Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients. | 9. When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock vegetable	1/2 - 1 1/2	cup		-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
soy sauce	3/4	cup		101.3625	9.4286	15.5678	1.0901
sherry	1/2	cup		-	-	-	-
red chili paste garlic	3	tablespoons		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
sesame oil	2	tablespoons	toasted	240.44799999999998	0.0	0.0	27.2
egg white	2			34.32	0.4818	7.194	0.1122
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
salt	1/2	teaspoon		-	-	-	-
spaghetti	1			8.7883	1.9589	0.1814	0.1616
olive oil	1/2	cup		238.68	0.0	0.0	27.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
chinese red chili pepper do n't eat these	10 -15			-	-	-	-
peanut	1	cup	unsalted roasted	827.82	23.5498	37.668	71.8904
garlic	1/4	cup	minced	50.66	11.2404	2.1624	0.17
scallion	3	cups	coarsely-chopped greens	96.0	22.02	5.49	0.57

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.