Kung Pao Chicken
- Number of Servings: 4
Ingredients
2 T dark sesame oil1 cup chopped onion2 garlic cloves, minced1 lb skinless, boneless chicken breasts, cut into 1-inch pieces3/4 cup water3 T lower-sodium soy sauce2 tsp cornstarch1 tsp brown sugar1/2 tsp ground ginger1 1/2 tsp crushed red pepper4 cups frozen stir-fry vegetables2 T chopped unsalted, dry-roasted peanuts (optional, not included in nutrition info)
Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add vegetables to pan; cook for 4-5 minutes or until vegetables are hot and crisp-tender and sauce thickens. Sprinkle with nuts (optional).
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STEPH057.
Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add vegetables to pan; cook for 4-5 minutes or until vegetables are hot and crisp-tender and sauce thickens. Sprinkle with nuts (optional).
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user STEPH057.
Nutritional Info Amount Per Serving
- Calories: 233.5
- Total Fat: 9.4 g
- Cholesterol: 65.0 mg
- Sodium: 559.1 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 2.8 g
- Protein: 23.3 g
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