Kung Pao ChickenSubmitted by: MSWANSON3
IntroductionThis recipe was obtained from Weight Watchers, however, I have changed it to increase the sauce, and I increased the chicken and reduced the peanuts. This recipe was obtained from Weight Watchers, however, I have changed it to increase the sauce, and I increased the chicken and reduced the peanuts.
1 cup reduced sodium chicken broth
2/3 cup sake
6 tble hoisin sauce
4 tble reduced sodium soy sauce
4 tble corn starch
4 tble honey
3 teas Asian sesame oil
1.25 lbs chicken breast cut into 1/2 inch pieces
2 scallions, chopped
1 tble grated ginger
1/4 teas crushed red pepper
1 8 oz can sliced water chestnuts
1.25 cup unsalted dry roasted peanuts
2. Heat a large nonstick skillet or wok over medium high heat until a drop of water sizzles. Pour in 2 teas. of the oil and seirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer the chicken to a plate.
3. Add the remaining 1 teas oil to the skillet and swirl to coat the pan. Add the scallions, ginger, and crushed red pepper; stir-fry until fragrant, about 30 seconds. Add the water chestnuts and peanuts; stir fry until heated through, about 1 minute. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cook until heated through, about 1 minute longer.
Serve over rice (nutritional information figured without the rice)
Serves 8, about 3/4 cup serving
Number of Servings: 8
Recipe submitted by SparkPeople user MSWANSON3.