Chinese Take-Out Kung Pao Chicken
90 mins (prep 45, cooking 45)
16 ingredients
4 servings
One of the hottest of Chinese dishes, kung pao originates from Szechwan province, where the people's love for spicy cuisine is legend. If you're not such a fan of the hot stuff, just leave out a few of the chiles to make it milder. Or if you like your kung pao 'China Syndrome' hot, add a few more. A large quantity of peanuts makes this dish irresistible. From the Take-Out Menu Cookbook.

Categories:  chicken-breast , poultry , high-in... , equipment , <-4-hours , low-carb , low-in... , chinese , time-to-make , asian , chicken , high-protein , main-dish , meat , stove-top ,
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Serving Size (107.3 g)
Servings 4
Amount per Serving
Calories 476.32 Calories from Fat 365.04
% Daily Value *
Total Fat 40.56g 249.6%
Saturated Fat 4.65g 92.99%
Trans Fat 0.51g %
Cholesterol 0.22mg 0.3%
Sodium 955.18mg 159.2%
Total Carbohydrate 21.15g 28.2%
Dietary Fiber 3.86 g 61.72%
Sugars 9.66 g %
Protein 11.45g 91.63%
Vitamin A 0.58IU% Vitamin C 0.55mg%
Calcium 47.54mg% Iron 1.95mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
rice wine, rice wine, red chiles, fresh ginger, white rice