Dairy-Free Recipes: Hunan Kung Pao

4 skinless, boneless chicken breast halves - cut into 1 inch cubes20 peeled and deveined large shrimp (21 to 30 per pound)4 teaspoons soy sauce4 teaspoons rice wine2 teaspoons sesame oil1 tablespoon cornstarch1/2 cup vegetable oil, divided4 cloves garlic, minced16 dried red chile peppers, cut in half2 teaspoons Szechuan peppercorns (optional)1 red bell pepper, sliced1 green bell pepper, sliced1/4 cup dark soy sauce2 tablespoons rice wine2 teaspoons white sugar1 cup salted peanuts4 green onions, cut into 3 inch lengths2 dashes sesame oil, or to taste (optional)Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes. Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean. Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve. Amount Per Serving  Calories: 790 | Total Fat: 51.9g | Cholesterol: 228mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 790

Total Fat: 51.9gCholesterol: 228mgSodium: 1736mgTotal Carbs: 21.1g    Dietary Fiber: 5.4gProtein: 59g VIEW DETAILED NUTRITION
About: Nutrition Info

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