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20 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
(?)
Has meat from:
ground chicken
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
ground chicken
vegetarian
(?)
Not vegetarian due to:
ground chicken
pescatarian
paleo
(?)
Not paleo due to:
sesame oil
cornstarch
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 53.2% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.4% of RDA
• Calories: 21.0% of RDA
• Carbs: 2.7% of RDA
• Fat (total lipid): 49.4% of RDA
• Fiber: 6.1% of RDA
• Fructose: 2.3% of RDA
• Protein: 27.2% of RDA
• Sodium: 53.2% of RDA
• Sugar: 6.9% of RDA
• Vitamin A (IU): 43.0% of RDA
• Vitamin B6: 39.7% of RDA
• Vitamin C: 41.0% of RDA
• Iron: 2.1% of RDA
• Magnesium: 17.4% of RDA
• Manganese: 6.4% of RDA
• Niacin: 56.4% of RDA
• Potassium: 28.1% of RDA
• Zinc: 17.5% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
7.52
g
Calories
419
 
Fiber
1.70
g
Iron
0.401
mg
Protein
30.6
g
Sodium
718
mg
Sugars
2.15
g
Fat (total lipid)
30.2
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
1
lb
+
-
 
 
1
whole
+
-
 
trimmed, seeded, and diced.
 
1
whole
+
-
 
ends trimmed off and diced.
 
1 1/2
tsp
+
-
 
 
1/4
cups
+
-
 
white part only, in 1/2-inch pieces.
 
1
tsp
+
-
 
ground.
 
1
tsp
+
-
 
 
1
tsp
+
-
 
 
1
tsp
+
-
 
 
2 1/2
tbsp
+
-
 
1
tbsp
+
-
 
 
4
tbsp
+
-
 
 
1/4
cups
+
-
 
 
3 1/2
tbsp
+
-
 
 
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PREPARATION
1.
Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot!
2.
Add 1 tablespoon grape seed oil and ground chicken.
3.
Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional 2-3 minutes.
4.
Remove the chicken from the pan, add 1 tablespoon of grape seed oil, red bell pepper and zucchini.
5.
Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked. Mix the 4 tbsp of water with the 1 tbsp of cornstarch at this time.
6.
Add the crushed red pepper, green onions, peanuts, ginger, garlic, crushed red pepper, sesame oil and cooked ground chicken.
7.
Stir for 2-3 seconds and immediately add the wine, soy sauce and 4 tbsp water mixed with cornstarch.
8.
Bring it to a boil for a minute or so until the sauce has thickened.
9.
Serve over rice or noodles if desired.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 419
Protein 30.6 g
Carbohydrates 7.52 g
Iron 0.40 mg
Fiber 1.70 g
Calcium 13.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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