Easy Kung Pao Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tablespoons Soy Sauce (low sodium)1 tablespoon peeled & grated fresh ginger or 1 teaspoon ground ginger1 teaspoon granulated sugar1 teaspoon cornstarch1/2 teaspoon crushed red pepper2 cloves garlic, minced1/2 cup water1 pound boneless, skinless chicken breasts; cut into 1 inch chunks2 teaspoons olive oil1 large onion, cut into thin strips2 small green peppers, cut into thin strips2/3 cup unsalted, roasted peanuts
1. In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 tablespoons of the sauce to a medium bowl; add chicken and toss to coat. Marinate at room temperature for 10 minutes.
2. In a nonstick 12 inch skillet, warm 2 teaspoons olive oil over medium heat until hot. Add chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate.
3. Add remaining oil to the same skillet and heat until hot. Add onion and bell peppers and stir fry about 5 minutes. (Add 1 to 2 tablespoons water to skillet if dry.)
4. Pour remaining stir fry sauce over veges and boil for 1 minute. Return chicken to skillet, along with peanuts and heat through.
5. Serve over rice (not included in nutritional values).
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBVERISSIMO.
2. In a nonstick 12 inch skillet, warm 2 teaspoons olive oil over medium heat until hot. Add chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate.
3. Add remaining oil to the same skillet and heat until hot. Add onion and bell peppers and stir fry about 5 minutes. (Add 1 to 2 tablespoons water to skillet if dry.)
4. Pour remaining stir fry sauce over veges and boil for 1 minute. Return chicken to skillet, along with peanuts and heat through.
5. Serve over rice (not included in nutritional values).
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBVERISSIMO.
Nutritional Info Amount Per Serving
- Calories: 311.9
- Total Fat: 16.0 g
- Cholesterol: 55.0 mg
- Sodium: 684.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.2 g
- Protein: 30.3 g
Member Reviews
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LITTLESHORTLEGS
My whole family enjoyed this. I even used some of the sauce over veggies cooked in a wok for my son's vegetarian best friend who joined us for dinner. - 2/7/09
Reply from BARBARADELFA (2/8/09)
I am very happy that your family liked this and that you were able to also feed a vegetarian with it as awesome! Thanks for letting me know.