Garlic Kung Pao Stir Fry

Name: Garlic Kung Pao Stir Fry Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Ingredients: 1.5 Skinless Chicken Breast Cubed; 1 Green Pepper chopped; 1/2 Onion chopped; 6 Baby Carrots sliced; 1/2 C Unsalted Peanuts; ***Sauce****; 2 T Orange Juice; 2 T Soy Sauce - low sodium; 1 T Dry Sherry; 1 t Olive Oil; 2 t Honey; 2 Garlic Cloved minced; 3/4 t Minced Ginger; 2 T Cornstarch

Minutes to Prepare: 20
Minutes to Cook: 10

Number of Servings: 3

Ingredients

1.5 Skinless Chicken Breast, Cubed1 Green Pepper, chopped1/2 Onion, chopped6 Baby Carrots, sliced1/2 C Unsalted Peanuts***Sauce****2 T Orange Juice2 T Soy Sauce - low sodium1 T Dry Sherry1 t Olive Oil2 t Honey2 Garlic Cloved, minced3/4 t Minced Ginger2 T Cornstarch

Directions

Chop the veggies and cube the chicken. Fry veggies and peanuts in a wok (a frying pan will do fine if you don't have a wok) and brown the chicken in a separate pan, both on medium heat. While these are cooking, mix all of the ingredients for the sauce in a bowl. Once the veggies are mostly cooked, mix in the sauce and stir until thick. I typically serve the veggies on a bed of chicken, but stir the chicken in once it is browned if you like.

Makes 3 delicious servings!

Number of Servings: 3

Recipe submitted by SparkPeople user IVYSTAR57.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 452.2
Total Fat: 22.1 g
Cholesterol: 68.4 mg
Sodium: 490.9 mg
Total Carbs: 29.1 g
Dietary Fiber: 4.7 g
Protein: 40.0 g

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