Kung Pao ChickenSubmitted by: MICKIE27
IntroductionPeanuts are just a garnish so you can leave them out in case of allergies or to save calories. However, they are high in protein and healthy fats, so they're very good for you! Peanuts are just a garnish so you can leave them out in case of allergies or to save calories. However, they are high in protein and healthy fats, so they're very good for you!
-2 tbsp soy sauce
-2 tbsp dry sherry
-1 tbsp minced fresh ginger
-2 tsp dark sesame oil
-2 skinless boneless chicken breasts (cut into bite-sized pieces)
-1 1/2 tsp cornstarch
-1 tsp granulated sugar
-1 tbsp hot chili-garlic sauce
-1 tbsp vegetable oil
-1 red pepper, chopped
-2 green onions, thinly sliced
-1/2 c raw, unsalted peanuts
A good brand for chili-garlic sauce is "A Taste of Thai."
2. Stir in chicken, then cornstarch and set the mixture aside.
3. Stir remaining soy sauce and sherry with sugar and chili-garlic sauce in a small bowl.
4. Heat a non-stick frying pan over medium-high. Add oil, then marinated chicken. Stir-fry chicken until almost no pink remains, about 3 to 5 minutes.
5. Add pepper and cook until it starts to soften, about 2 minutes.
6. Pour the soy-sherry mixture from the small bowl over the chicken and peppers.
7. Add green onions and peanuts. Stir until peanuts are heated through, about 1 to 2 minutes. Remove from heat.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MICKIE27.