5.0 from 3 votes
Kung Bo Gai Ding
Whether you're entertaining or relaxing, this recipe hits the spot.
Servings: 4
Calories: 375 kcal
Course:
Others
Ingredients
- 1 lb skinless boneless chicken breasts
- 4 tsp corn starch
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1/2 tsp balsamic vinegar
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1 tsp sesame oil
- 3 garlic cloves
- 4 scallions
- 1 tsp fresh ginger
- 3 tbsp vegetable oil
- 5 dry red chili peppers
- 1/2 cup roasted peanuts
Instructions
- Make sure you have all the ingredients or suitable substitutes ready.
- Chop the chicken into 1-inch squares and place in a medium bowl. Sprinkle 2 teaspoons of corn starch over the chicken and toss to coat. The goal is to have each chicken chunk covered in corn starch. Set this aside.
- In a small bowl, combine soy sauce, rice wine, vinegar, sugar, salt, and sesame oil. Whisk thoroughly until mixed, then set aside. Combine another 2 teaspoons of corn starch with 2 teaspoons of water in a new bowl and mix until combined, then set aside.
- Mince the garlic and chop the scallions and ginger to prepare for frying.
- Using a wok or large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chili peppers. Stir and cook until the peppers have darkened. Add the garlic, scallions, and ginger and cook for about 2 minutes, or until fragrant.
- Add the chicken to the skillet, making sure to stir so nothing sticks to the bottom of the pan and the chicken gets cooked on all sides. Cook for 5 minutes, or until the chicken is white and cooked through.
- Pour in the sauce and mix it into the chicken and vegetables before pouring in the corn starch-water mixture and stirring again. Continue stirring until the sauce begins to thicken, then add the peanuts and stir until everything is coated.
- Once all ingredients are coated and the sauce is thick, remove from heat and serve.
Cup of Yum
Nutrition Information
Calories
375kcal
(19%)
Carbohydrates
10g
(3%)
Protein
28g
(56%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
726mg
(30%)
Potassium
479mg
(14%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
147IU
(3%)
Vitamin C
3mg
(3%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 375
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 726mg | 30% |
| Potassium | 479mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.