This dish has a spicy kick to it. However, it can be customized by adding as much or as little of the garlic chili sauce as you like. Serve with hot cooked rice or egg noodles.
Ingredients:
1 tbsp (15 mL) vegetable oil
1 lb (454 g) boneless skinless chicken breasts, sliced
1 onion, sliced
8 oz (227 g) green beans, trimmed
2 tsp (10 mL) grated fresh ginger
2 cloves garlic, minced
2 tbsp (30 mL) oyster sauce
2 tsp (10 mL) cornstarch
2 tsp (10 mL) chili garlic sauce or sambal oelek
1 sweet red pepper, thinly sliced
1/2 cup (125 mL) roasted unsalted peanuts
Preparation:
In large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat; stir-fry chicken until lightly browned, about 5 minutes. Remove to plate.
Add remaining oil to pan. Add onion, green beans, ginger and garlic; stir-fry until fragrant, about 2 minutes. Add 1/3 cup water; cover and cook over medium heat until no liquid remains and beans are slightly softened, about 3 minutes.
Whisk together oyster sauce, cornstarch, garlic chili sauce and 1/4 cup water; set aside.
Add red pepper to pan; stir-fry over medium-high heat until tender-crisp, about 3 minutes. Pour in oyster sauce mixture. Return chicken to pan; stir-fry until chicken is no longer pink inside, about 2 minutes. Sprinkle with peanuts.
Additional information:
Kung Pao Shrimp
Replace chicken with peeled deveined shrimp. Stir-fry until shrimp are pink, about 1 minute. Continue with recipe.
Servings: 4
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
303
32 g
14 g
2 g
15 g
3 g
4 g
66 mg
342 mg
-
5%
9%
15%
93%
22%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
303
32 g
14 g
2 g
15 g
3 g
4 g
66 mg
342 mg
-
5%
9%
15%
93%
22%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
303
32 g
14 g
2 g
15 g
3 g
4 g
66 mg
342 mg
-
5%
9%
15%
93%
22%
