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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 210.1
  • Total Fat: 2.9 g
  • Cholesterol: 65.7 mg
  • Sodium: 891.0 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 29.5 g

View full nutritional breakdown of HungryGirl's Kung Pow Chicken calories by ingredient
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HungryGirl's Kung Pow Chicken

Submitted by: SNARFULA

Introduction

From a HG newsletter 10/9/07 - light version of a classic chinese dish. Remember - this is without rice!! From a HG newsletter 10/9/07 - light version of a classic chinese dish. Remember - this is without rice!!
Number of Servings: 2

Ingredients

    Ingredients:
    8 oz. raw boneless skinless lean chicken breast; cubed
    3/4 cup mushroom chunks
    3/4 cup bell pepper chunks (red and/or green)
    1/2 cup chopped celery
    1/2 cup chopped onion
    1/4 cup sliced & halved canned water chestnuts
    2 tbsp. reduced-sodium/light soy sauce
    1 1/2 tbsp. rice vinegar
    2 tsp. Splenda No Calorie Sweetene r, granulated
    1/2 tbsp. cornstarch
    1 tbsp. chopped dry-roasted unsalted peanuts (5 or so nuts?)
    1 tsp. minced garlic
    1 tsp. red chili sauce (add more for extra spice!)
    salt, pepper and red pepper flakes; to taste

Directions

Begin by combining 2 tbsp. of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside.

Spray a large pan or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tbsp. of water. Stirring occasionally, cook for about 5 minutes.

Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok. Raise heat to high, give sauce a stir, and add it to the pan/wok as well.

Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes. Enjoy! MAKES 2 SERVINGS.

Number of Servings: 2

Recipe submitted by SparkPeople user SNARFULA.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    I enjoyed this dish a lot. I had mix of wild rice and quinoa instead of white rice and I added bean sprouts and frozen broccoli. It was not a recipe I would say I can't wait to make it again but it was good and healthy. - 6/10/13

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  • So good! - 4/16/13

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  • Delicious. I used almond slivers and didn't add celery but it tasted fantastic. The kick of the chilli sauce came at the end of every bite , which hubby loved. - 1/16/12

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  • I enjoyed this. My hubby thought it was too spicy, and my son thought it wasn't sweet enough. I thought it was just right. I omitted the water chestnuts and the mushrooms. - 1/19/11

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  • This was awesome...I didn't have any peanuts so I used a raw almonds. My hubby liked it too! - 5/5/10

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  • WOW
    This recipe was great, We loved it, my husband ate two helpings.(He's not crazy about stry-frys) but he loved this one.I emailed this one to my daughter.I we will be making this recipe a standard in my meal plans.ThankYou - 1/29/10

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  • Made this to the exact recipe and it was great. Definite keeper. Cheers - 10/12/09

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  • followed the recipe exactly and it was delicious, will definately make again - 8/27/09

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  • Incredible!
    0 of 1 people found this review helpful
    going to make it for dinner it sounds great thanks - 6/22/09

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  • My whole family loved it!! I searved it over brown rice! - 11/20/08

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  • I'm picky about Chinese food and this is really, really good! My husband loved it. I'll be making this on a regular basis. Thanks! - 10/30/08

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  • Delicious! I omitted the mushrooms and water chestnuts and it turned out wonderful. This is definitely a keeper! - 9/5/08

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