Kung Pao Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup reduced sodium chicken broth2/3 cup sake6 tble hoisin sauce4 tble reduced sodium soy sauce4 tble corn starch4 tble honey3 teas Asian sesame oil1.25 lbs chicken breast cut into 1/2 inch pieces2 scallions, chopped1 tble grated ginger1/4 teas crushed red pepper1 8 oz can sliced water chestnuts1.25 cup unsalted dry roasted peanuts
1. Combine the broth, sake, hoisin sauce, soy sauce, cornstarch, and honey ina bowl; mix well.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 282.0
- Total Fat: 13.9 g
- Cholesterol: 7.1 mg
- Sodium: 852.2 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.5 g
- Protein: 10.5 g
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