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Kung Pao Chicken
Source: dLife

A classic Szechuan chicken dish with broccoli.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 257.6
Total Carbs 11.3 g
Dietary Fiber 2.2 g
Sugars 3.2 g
Total Fat 8.2 g
Saturated Fat 0.9 g
Unsaturated Fat 1.5 g
Potassium 603.2 mg
Protein 33.7 g
Sodium 642.4 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Other Carbs , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Pour 1 teaspoon of oil in a large frying pan; heat over medium-high heat. Sauté broccoli and 2 teaspoons ginger in oil for 1 minute. Pour in water and place lid on pan. Cook another 2 minutes. Take broccoli out of pan and reserve in a warm place.
  2. Pour 2 teaspoons of oil in the same pan and heat. Add 1 teaspoon ginger, red pepper, and chicken to pan and cook for 4 minutes or until chicken is fully cooked, stir occasionally.
  3. Whisk together broth, hoisin sauce, wine vinegar, soy sauce, cornstarch, and garlic. Pour mixture over chicken in the pan and cook, stirring until sauce thickens. Spoon broccoli back into pan and warm through. When ready to serve, top with peanuts.

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