Kung Pao Chicken *
Source of Recipe
WW
List of Ingredients
2 tablespoons soy sauce, low sodium
2 tablespoons dry sherry
1 clove garlic -- minced
1 teaspoon ginger root -- minced
5 ounces boned and skinned chicken breasts -- cubed
1 teaspoon peanut oil -- or vegetable oil
2 dried chili peppers
1 ounce unsalted roasted peanuts
1 medium red bell pepper -- cut in thin strips
1/4 cup scallions or green onions -- cut diagonally
1/4 cup chicken broth
1 teaspoon cornstarch
1. In small glass or stainless-steel mixing bowl combine soy sauce, sherry, garlic and ginger root; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.
2. In 12-inch nonstick skillet heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers.
3. To same skillet add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to a plate; set aside. Using slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with peanuts; set aside. Add bell pepper and scallions or green onions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes.
4. Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion/green onion mixture in skillet, along with chicken and peanuts, and cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.
Each serving provides: 3 Protein Exchanges; 1 1/4 Vegetable Exchanges; 1 1/2 Fat Exchanges; 25 Optional Calories
Per serving: 245 calories; 22 g protein; 11 g fat; 12 g carbohydrates; 27 mg calcium; 775 mg sodium; 41 mg cholesterol; 2 g dietary fiber
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Recipe
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