Kung Pao Chicken
- Number of Servings: 4
Ingredients
1 tablespoon canola oil, divided 4 cups broccoli florets 1 tablespoon ground fresh ginger (such as Spice World), divided 2 tablespoons water 1/2 teaspoon crushed red pepper 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips 1/2 cup fat-free, less-sodium chicken broth 2 tablespoons hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce 1 teaspoon cornstarch 4 garlic cloves, minced 2 tablespoons coarsely chopped salted peanuts (not included in calculation)
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.
Number of Servings: 4
Recipe submitted by SparkPeople user REE2LOSE.
Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.
Number of Servings: 4
Recipe submitted by SparkPeople user REE2LOSE.
Nutritional Info Amount Per Serving
- Calories: 278.4
- Total Fat: 5.9 g
- Cholesterol: 66.0 mg
- Sodium: 721.6 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 5.5 g
- Protein: 31.2 g
Member Reviews
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ERINMERRY
Excellent tasting dish - just substituted the brocolli with zuchini & red pepper - but I imagine you could probably substitute with almost any vegetable and be happy with this dish. Served it a church function and came home with and empty dish as well as had folks asking for the recipe. - 3/12/11