Kung Bow Chicken Recipe


Main Ingredient


 Dried mushrooms1⁄2 Cup (8 tbs)
 Whole chicken breast1 Large, skinned, split and boned
 Cornstarch1 Teaspoon
 Soy sauce3 Tablespoon
 Cooking oil1 Tablespoon
 Garlic1 Clove (5 gm), minced
 Green pepper1 Large, cut into 1/2-inch pieces
 Bamboo shoots1⁄2 Cup (8 tbs), cut in half lengthwise
 Chopped peanuts2 Tablespoon
 Crushed red pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1009 Calories from Fat 296

% Daily Value*

Total Fat 34 g52.8%

Saturated Fat 5.3 g26.7%

Trans Fat 0.1 g

Cholesterol 130.5 mg

Sodium 2713.1 mg113%

Total Carbohydrates 117 g38.9%

Dietary Fiber 21.4 g85.5%

Sugars 10.9 g

Protein 78 g155.2%

Vitamin A 14.7% Vitamin C 259.7%

Calcium 11% Iron 38.7%

*Based on a 2000 Calorie diet


Soak mushrooms in enough warm water to cover for 30 minutes; squeeze to drain well.
Chop mushrooms, discarding stems.
Cut chicken into bite-size pieces.
Blend 1 tablespoon cold water into cornstarch; stir in soy sauce.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry garlic in hot oil 30 seconds.
Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms.
Stir-fry 2 minutes.
Remove from wok.
Add chicken; stir-fry 2 minutes.
Stir soy mixture; stir into chicken.
Cook and stir till thickened and bubbly.
Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms; cover and cook 1 minute.