Chicken Ktmg Pao Style Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Whole chicken breasts2 Pound, skinned, boned, split
 Cornstarch2 Tablespoon
 Soy sauce3 Tablespoon
 Water3 Tablespoon
 Dry sherry3 Tablespoon
 Hoisin sauce2 Tablespoon
 Sesame oil1 Teaspoon
 Salad oil3 Tablespoon
 Dried hot red chili6 Small, dried
 Garlic2 Clove (10 gm), minced
 Sliced green onions3⁄4 Cup (12 tbs) (Including Tops)
 Canned water chestnuts8 Ounce, drained, sliced (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 1845 Calories from Fat 557

% Daily Value*

Total Fat 63 g96.7%

Saturated Fat 6 g30.2%

Trans Fat 1 g

Cholesterol 527.1 mg

Sodium 3973.2 mg165.6%

Total Carbohydrates 82 g27.4%

Dietary Fiber 10.4 g41.7%

Sugars 14.5 g

Protein 219 g438.4%

Vitamin A 150.2% Vitamin C 138.9%

Calcium 22.7% Iron 72.9%

*Based on a 2000 Calorie diet


Rinse chicken and pat dry; cut into 3/4-inch chunks.
In a bowl, stir together cornstarch, soy, water, and sherry.
Add chicken and mix well; then cover and let stand for 1 hour.
Lift chicken from marinade and drain briefly (reserve marinade); set aside.
Stir hoisin and sesame oil into marinade; set aside.
Place a wok or wide frying pan over high heat.
When pan is hot, add salad oil.
When oil begins to heat, add chicken and cook, stirring, until lightly browned (about 3 minutes).
Lift out and set aside.
Add chiles to pan and cook, stirring, until black.
Add garlic and all but 1 tablespoon of the onions; cook, stirring, for 15 seconds.
Return chicken to pan with water chestnuts and marinade; cook, stirring, until sauce boils and thickens.
Spoon chicken mixture into a serving dish and sprinkle with reserved onions.