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Kung Pao Scallops

Super easy, fast and delicious kung pao scallops.
Categories Easy Dinner
Difficulty Easy
Keyword kung pao scallops
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Calories 466 kcal
Author A Sweet Pea Chef

Ingredients

FOR THE SAUCE:

  • 3/4 cup chicken broth
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp . sugar
  • 1 tbsp . cornstarch
  • 2 tbsp . white wine vinegar
  • 1 tsp . sesame oil

FOR THE SCALLOPS/STIR FRY:

  • 1/2 tbsp . sesame oil
  • 1/2 tbsp . olive oil
  • 3 cloves garlic minced
  • 1 tbsp . fresh ginger minced
  • 1 tsp . chili paste
  • 1 lb . bay scallops cut in half
  • 1 can sliced water chestnuts rinsed and drained
  • 1 lb . fresh sugar snap peas
  • 4 green onions thinly sliced
  • 1 cup dry-roasted peanuts
  • optional: 3 cups hot cooked white rice

Instructions

  1. To make the sauce, combine all the sauce ingredients in a medium bowl and mix well. Set aside.
  2. For the stir-fry, heat the sesame and olive oils in a large nonstick skillet over medium-high heat.
  3. Add the garlic, ginger and chili paste and stir-fry for 1 minute.
  4. Add the scallops and stir-fry for 1 minute.
  5. Add the water chestnuts and stir-fry for 2 minutes.
  6. Add the sauce mixture, snap peas and green onions. Bring to a boil and cook 4-6 minutes, or until thickened.
  7. Stir in the peanuts.
  8. Serve with rice.
Nutrition Facts
Kung Pao Scallops
Amount Per Serving
Calories 466 Calories from Fat 113
% Daily Value*
Total Fat 12.5g 19%
Saturated Fat 3.3g 17%
Cholesterol 28.6mg 10%
Sodium 1103.1mg 46%
Total Carbohydrates 36.9g 12%
Dietary Fiber 8.5g 34%
Sugars 12.5g
Protein 30g 60%
Vitamin A 8%
Vitamin C 122%
Calcium 11%
Iron 32%
* Percent Daily Values are based on a 2000 calorie diet.