Kung Pao Chicken (Stir-Fry)
Source of Recipe
Unknown
Kung Pao Chicken
Exchanges
WW Points
4 servings
3/4 pound boneless skinless chicken
MARINADE:
2 tablespoons oyster-flavored sauce
1 teaspoon cornstarch
SAUCE:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
COOKING
2 1/2 tablespoons cooking oil
8 small dried red chilies
3 teaspoons minced garlic
3 celery stalks -- diced
1/2 red bell pepper -- cut into 1" squares
1 can sliced bamboo shoots - (8 oz) -- drained
2 teaspoons cornstarch -- dissolved in
1 tablespoon water
1/3 cup roasted peanuts
Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok.
Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
One serving equals: 145 Calories; 11g Fat (68.0% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 461mg Sodium. ++++ Exchanges: 1Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates ++++ WWP: 4
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