Another Kung Pao Chicken (Gluten-Free) Recipe

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Another Kung Pao Chicken (Gluten-Free)
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Ingredients
24
Count
Nutrition
489
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Dice chicken into 1-inch pieces. Place the chicken cubes, oil, cornstarch, wine, and soy sauce in a bag and give a quick toss before placing in the refrigerator for 30 minutes to marinate.
  2. While the chicken is marinating, dice bell pepper and cucumber into 1/2-inch squares, dice the red onion, and chop the green onions into 1/2-inch pieces.
  3. Mince the garlic and grate the ginger; set aside.
  4. In a wok or any suitably large frying pan, dry-roast the dried red peppers and peppercorns until they release their aroma; set aside.
  5. In a blender or food processor, combine hoisin sauce, soy sauce, rice wine, vinegar, oyster sauce, sugar, and chicken stock. Toss in the roasted peppercorns and 2 dried peppers and puree until no big chunks of the dried red pepper remain and the peppercorns are pulverized. If you don't have a blender or food processor or if you want to be more thorough, crush the peppers and peppercorns with a mortar and pestle, then just whisk together with the sauce in a small bowl or use the blender anyway.
  6. In the same pan as before, heat 1 tbsp vegetable oil over high heat (smoking hot really) and dump the contents of the chicken bag into the wok and stir fry until it has just cooked through.
  7. Remove chicken from the pan, leaving the hot oil behind, and set aside. You could also fry the peanuts until they achieve a darker brown hue (especially if you only have unroasted peanuts) but I didn't bother.
  8. In the same oil, sauté the cucumber, onion, green onion, and red bell pepper for about 4 minutes over high heat; just to remove their rawness while still retaining their crunchiness. If they start to release liquid, stop cooking and drain them right away.
  9. In the same oil, sauté the ginger and garlic for 30 seconds.
  10. Add contents of the blender (the sauce) and bring to a boil. Keep it at a boil until it has reduced to a thick syrup-like consistency.
  11. Return the cooked chicken to the wok and add the peanuts, the remaining 5 dried peppers, and the cooked vegetables and toss to heat the chicken through and coat with sauce.
  12. Transfer to your serving plate and drizzle with sesame oil. Serve over a bed of rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 488.96 Kcal (2047 kJ)
Calories from fat 203.6 Kcal
% Daily Value*
Total Fat 22.62g 35%
Cholesterol 84.2mg 28%
Sodium 2347.73mg 98%
Potassium 1022.12mg 22%
Total Carbs 33.92g 11%
Sugars 15.92g 64%
Dietary Fiber 5.55g 22%
Protein 37.24g 74%
Vitamin C 149.2mg 249%
Vitamin A 0.8mg 27%
Iron 14.9mg 83%
Calcium 73.5mg 7%
Amount Per 100 g
Calories 104.72 Kcal (438 kJ)
Calories from fat 43.61 Kcal
% Daily Value*
Total Fat 4.85g 35%
Cholesterol 18.03mg 28%
Sodium 502.83mg 98%
Potassium 218.91mg 22%
Total Carbs 7.27g 11%
Sugars 3.41g 64%
Dietary Fiber 1.19g 22%
Protein 7.98g 74%
Vitamin C 32mg 249%
Vitamin A 0.2mg 27%
Iron 3.2mg 83%
Calcium 15.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.9
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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