Grilled Chicken with Kung Pao Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 - 3oz chicken breasts1/4 c. + 2 tbsp low-sodium soy sauce1 tbsp black or red rice vinegar or red wine vinegar1 tbsp + 1 tsp water, divided1/4 tsp sugar1/4 c. oyster sauce1/8 tsp sesame oil1/2 tsp cornstarch1/4 c. unsalted peanuts, chopped1 scallion, slivered
1. Grill chicken over medium heat for about 7 minutes on one side and 3 on the other, or until cooked through.
2. In a medium saucepan, mix soy sauce, vinegar, 1 tbsp + 1/2 tsp water, sugar, oyster sauce, and oil. Bring to a boil over medium heat.
3. In a small bowl, combine cornstarch and remaining water; drizzle mixture into sauce. Return sauce to a boil and simmer for about 1 minute or until slightly thickened. Remove from heat and set aside.
4. Using pastry brush, coat each breast with sauce (approx. 2 tbsp of sauce each). Garnish with peanuts and scallions. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user ITEACHLITTLE1S.
2. In a medium saucepan, mix soy sauce, vinegar, 1 tbsp + 1/2 tsp water, sugar, oyster sauce, and oil. Bring to a boil over medium heat.
3. In a small bowl, combine cornstarch and remaining water; drizzle mixture into sauce. Return sauce to a boil and simmer for about 1 minute or until slightly thickened. Remove from heat and set aside.
4. Using pastry brush, coat each breast with sauce (approx. 2 tbsp of sauce each). Garnish with peanuts and scallions. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user ITEACHLITTLE1S.
Nutritional Info Amount Per Serving
- Calories: 142.0
- Total Fat: 4.2 g
- Cholesterol: 49.3 mg
- Sodium: 664.9 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.7 g
- Protein: 22.0 g