{"id":136,"date":"2009-03-14T22:42:00","date_gmt":"2009-03-14T22:42:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=136"},"modified":"2020-12-23T22:43:58","modified_gmt":"2020-12-23T22:43:58","slug":"kung-pao-chicken","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/kung-pao-chicken\/","title":{"rendered":"Kung Pao Chicken"},"content":{"rendered":"\n<p><strong>Ingredients:<\/strong><br>1 tbsp canola oil, divided<br>4 cups broccoli florets<br>1 tbsp ground fresh ginger<br>2 tbsp water<br>1\/2 tsp crushed red pepper<br>1 lb skinless, boneless chick breast cut into 1\/4 inch strips<br>1\/2 cup fat-free, less-sodium chicken broth<br>2 tbsp hoisin sauce<br>2 tbsp rice wine vinegar<br>2 tbsp low-sodium soy sauce<br>1 tsp cornstarch<br>4 garlic cloves, minced<br>2 tbsp coursely chopped peanuts<\/p>\n\n\n\n<p><strong>Directions:<\/strong><br>1. Heat 1 tsp oil in a large nonstick skillet over medium-<br>high heat. Add broccoli and 2 tsp ginger to pan; saute 1 minute.<br>Add water. Cover; cook 2 minutes or until broccoli is crisp-<br>tender. Remove broccoli from pan.<\/p>\n\n\n\n<p>2. Heat remaining 2 tsp oil in pan; add remaining 1 tsp<br>ginger, crushed red pepper and chicken. Cook 4 minutes or<br>until chicken is lightly browned, stirring frequently.<\/p>\n\n\n\n<p>3. Combine broth and next 4 ingredients (through garlic)<br>in a small bowl, and stir with a whisk. Add broth mixture to<br>pan; cook 1 minute or until mixture thickens, stirring<br>constantly. Return broccoli mixture to pan; toss to coat.<br>Sprinkle with peanuts.<\/p>\n\n\n\n<p>Yield: 4 servings<br>Serving Size: 1 cup chicken mixture and 1.5 tsp peanuts<\/p>\n\n\n\n<p><strong>Nutritional Information:<\/strong><br>Calories 239; Fat 7.9g; Protein 30g; Carb 11.4g; Fiber 3g; Sodium 589 mg<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nIngredients:1 tbsp canola oil, divided4 cups broccoli florets1 tbsp ground fresh ginger2&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/kung-pao-chicken\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Kung Pao Chicken&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":137,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=136"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/136\/revisions"}],"predecessor-version":[{"id":138,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/136\/revisions\/138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/137"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}