Kung Pao Pao Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 oz boneless, skinless chicken breast, cut in small strips1 Tbsp Garlic, Minced 1 tbsp Extra Light Olive Oil 1 tbsp Honey 2 tbsp Low Sodium Soy Sauce 2 dash Salt 2 dash Pepper1 cup Asparagus, fresh 1 cup, sliced Peppers, sweet, red, fresh 1 oz Roasted lightly salted peanuts 1 bouillon cube low sodium (or cooking wine) 2 tsp Corn Starch
In large skillet, heat on medium high light olive oil, stir in chicken and minced garlic, then add honey, soy sauce and salt and pepper to taste. Stir until chicken is lightly browned. Remove and cover to keep warm.
In same pan, put in red peppers, asparagus and peanuts and mix in remaining oil for approximately 4 minutes. Return chicken to pan and stir to coat.
Dissolve bouillon cube in 1 cup hot water (in microwave) and stir in corn starch to thicken, then add to skillet. This will create thicker luscious sauce to coat the chicken and veggies. Stir skillet until thickened approx. 1-2 minutes.
I prefer over angel hair noodles; rice is the obvious choice.
Serving Size: Makes 2 servings for Mema and Papa
In same pan, put in red peppers, asparagus and peanuts and mix in remaining oil for approximately 4 minutes. Return chicken to pan and stir to coat.
Dissolve bouillon cube in 1 cup hot water (in microwave) and stir in corn starch to thicken, then add to skillet. This will create thicker luscious sauce to coat the chicken and veggies. Stir skillet until thickened approx. 1-2 minutes.
I prefer over angel hair noodles; rice is the obvious choice.
Serving Size: Makes 2 servings for Mema and Papa
Nutritional Info Amount Per Serving
- Calories: 363.2
- Total Fat: 18.2 g
- Cholesterol: 65.0 mg
- Sodium: 826.3 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.4 g
- Protein: 31.5 g
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