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Szechwan Kung Pao Chicken

Source of Recipe

Kathryn McAllister


Recipe Introduction

Per Serving (excluding unknown items): 513 Calories; 23g Fat (39.7% calories from fat); 47g Protein; 32g Carbohydrate; 5g Dietary Fiber; 93mg Cholesterol; 8673mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 6 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

List of Ingredients

2 whole chicken breasts -- cut into 1/2-inch cubes
1/2 tsp salt
1 egg white
1/3 cup Atkins bake mix
1/3 cup flax meal
1/2 cup peanuts -- roasted and skinless
2 green onions -- chopped
2 cloves garlic -- minced
10 whole red chili peppers -- dried
2 cups oil for deep-frying
Sauce (to be prepared & cooked separately)
1 tsp chili paste -- with garlic
2 tbl soy sauce
1 tbl cooking sherry -- or regular sherry
1 tsp red wine vinegar
1 tsp Splenda -- or malitol
1/4 cup chicken broth
1 tsp thickening agent
1 tsp sesame oil -- (for flavor, optional)




Recipe

Combine chicken, salt and egg white. Mix well with hands. Coat with
low-carb flour and flaxseed meal mixture to coat; you'll have extra flour
left over. Set aside.
In small bowl, blend sauce ingredients. Set aside.
Heat oil on medium high heat (400 degrees) in wok. Pick up pieces of
chicken and place into the hot oil to deep fry, making sure that pieces
remain separate and turn golden brown. Remove pieces with slotted
spoon/strainer and set aside.
Use same oil (but turn down slightly) and quickly fry the peanuts. Do
not let them turn brown! Remove them with slotted
spoon/strainer, and set aside on paper towel. Remove oil from pan or
use another pan/wok. You'll need about 2 tablespoons of oil, which you
need to heat on medium high heat (400 degrees). Stir-fry red chili until
they are dark red. Lower heat to medium and add scallions and minced
garlic. Stir-fry one minute. Add sauce mixture; cook until
bubbly.
Turn up heat to medium high again and toss in chicken. Stir and cook
for one minute. Remove from heat and stir in peanuts.
Note: This meal does not refrigerate or freeze well .. . so eat what
you make. You can fry the chicken ahead; it can then can be reheated in a
small amount of oil when you're ready to finish the recipe.
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