Dinner

Kung Pao Chicken and Vegetables is for Dinner.

Kung Pao Chicken and Vegetables takes 30 minutes to prepare.

Kung Pao Chicken and Vegetables takes 1 minutes to cook.

Kung Pao Chicken and Vegetables makes 2 servings.

The ingredients for Kung Pao Chicken and Vegetables are:

16 oz. boneless skinless chicken
5 tbsp soy sauce
2 tbsp cooking sherry
3 tbsp sesame oil
1 cup chopped zucchini
1 cup sliced green peppers
1 cup sliced carrots
1 tsp corn starch
.25 cup chopped green onions
1 packet splenda
2 cloves garlic
2 tsp red pepper flakes

Here is how you make Kung Pao Chicken and Vegetables:

Cut chicken into cubes about 1-2 inches big.Marinade:2 tbsp soy sauce1 tbsp sherry1 tbsp sesame oil1 tsp corn starch (add last)Marinate chicken 20 minutes while preparing vegetablesSauce:3 tbsp soy sauce1 tbsp sherryPacket of SplendaCook chicken in 1 tbsp of sesame oil until 80% done then remove from pan.In 1 tbsp of sesame oil cook garlic until fragrant (30 seconds) then add remaining vegetables, sauce and 2 tsp red pepper flakes then cook for 5 minutes.Add back in chicken and cook an additional 5-10 minutes until fully cooked and vegetables start to get tender but not soggy.Serve over rice or just plain.Number of Servings: 2Recipe submitted by SparkPeople user AJF1031.

The nutritional information for Kung Pao Chicken and Vegetables is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 565.3

• Total Fat: 25.3 g
• Cholesterol: 140.0 mg
• Sodium: 2,496.9 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 4.2 g
• Protein: 56.8 g

Kung Pao Chicken and Vegetables is Asian cuisine.