Kung Pao Chicken and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
16 oz. boneless skinless chicken5 tbsp soy sauce2 tbsp cooking sherry3 tbsp sesame oil1 cup chopped zucchini1 cup sliced green peppers1 cup sliced carrots1 tsp corn starch.25 cup chopped green onions1 packet splenda2 cloves garlic2 tsp red pepper flakes
Cut chicken into cubes about 1-2 inches big.
Marinade:
2 tbsp soy sauce
1 tbsp sherry
1 tbsp sesame oil
1 tsp corn starch (add last)
Marinate chicken 20 minutes while preparing vegetables
Sauce:
3 tbsp soy sauce
1 tbsp sherry
Packet of Splenda
Cook chicken in 1 tbsp of sesame oil until 80% done then remove from pan.
In 1 tbsp of sesame oil cook garlic until fragrant (30 seconds) then add remaining vegetables, sauce and 2 tsp red pepper flakes then cook for 5 minutes.
Add back in chicken and cook an additional 5-10 minutes until fully cooked and vegetables start to get tender but not soggy.
Serve over rice or just plain.
Number of Servings: 2
Recipe submitted by SparkPeople user AJF1031.
Marinade:
2 tbsp soy sauce
1 tbsp sherry
1 tbsp sesame oil
1 tsp corn starch (add last)
Marinate chicken 20 minutes while preparing vegetables
Sauce:
3 tbsp soy sauce
1 tbsp sherry
Packet of Splenda
Cook chicken in 1 tbsp of sesame oil until 80% done then remove from pan.
In 1 tbsp of sesame oil cook garlic until fragrant (30 seconds) then add remaining vegetables, sauce and 2 tsp red pepper flakes then cook for 5 minutes.
Add back in chicken and cook an additional 5-10 minutes until fully cooked and vegetables start to get tender but not soggy.
Serve over rice or just plain.
Number of Servings: 2
Recipe submitted by SparkPeople user AJF1031.
Nutritional Info Amount Per Serving
- Calories: 565.3
- Total Fat: 25.3 g
- Cholesterol: 140.0 mg
- Sodium: 2,496.9 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 4.2 g
- Protein: 56.8 g
Member Reviews