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Kung Pao Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.5176
Energy (kCal)759.9
Carbohydrates (g)58.1937
Total fats (g)48.5364
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together wine vinegar, soy sauce and sugar. Set aside. | 2. Make sure all other ingredients are set out and ready to go (i.e., onions and garlic are chopped, spices are close at hand) because once you start cooking, this recipe moves fast! | 3. Cut chicken into bite-sized pieces and coat with cornstarch. | 4. Stir fry chicken in hot oil for 5-7 minutes, until cooked. Remove from pan and turn heat to medium. | 5. Add onions, garlic, red pepper, and ginger to hot pan and stir fry for 15 seconds. | 6. Give wine vinegar mixture a quick stir and pour into hot pan. Combine well with spices. | 7. Return chicken to pan and add peanuts, stirring well to coat all with sauce. I usually serve over white rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wine vinegar 4 tablespoons 11.324000000000002 0.1609 0.0238 0.0
    soy sauce 4 tablespoons 33.92 3.1552 5.2096 0.3648
    sugar 4 teaspoons 73.416 18.3632 0.0 0.0
    chicken breast 4 boneless skinless boneless - - - -
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    oil 3 -4 0.0 0.0 0.0 0.0
    green onion 6 tablespoons chopped 9.72 2.0664 0.3492 0.1692
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    red pepper flake 1 teaspoon - - - -
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    peanut 2/3 cup roasted 551.88 15.6999 25.112 47.9269

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



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