Sichuan (Kung Pow) Chicken
- Number of Servings: 4
Ingredients
1 lb - Chicken Breast, boneless & skinless, cut into 1-inch cubes1 tsp - Dry Vermouth1 tsp - lite Soy Sauce1 1/2 tsp - Cornstarch1 tbsp - Garlic, minced1 tbsp - Olive Oil1 tbsp - Ginger, minced1 medeim - Bell Pepper, diced1/2 cup - Mushrooms, diced1oz Cashews (or other favorite nut)1/8 cup - Onion choppedSichuan Sauce (recipe follows)Sichuan Sauce:3 tbsp - Reduced-Sodium Chicken Broth1 tbsp - Tomato Paste2 tsp - Balsamic Vinegar1 tsp - Sugar1 tsp - Lite Soy Sauce1/2 tsp - Sesame Oil1/4 tsp - Cornstarch1/4 tsp - Crushed Red Pepper, plus more to taste
1) To prepare Sichuan sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper in a small bowl.
2) To prepare chicken: Combine chicken, vermouth, soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
3) Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook (without stiring) until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add bell pepper, mushroom, onion and cashews, and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter. Serve immediately.
Tips & Notes
Make Ahead Tip: Prepare Sichuan Sauce (Step 1); cover and refrigerate for up to 1 week.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LILSTARLET.
2) To prepare chicken: Combine chicken, vermouth, soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
3) Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook (without stiring) until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add bell pepper, mushroom, onion and cashews, and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter. Serve immediately.
Tips & Notes
Make Ahead Tip: Prepare Sichuan Sauce (Step 1); cover and refrigerate for up to 1 week.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LILSTARLET.
Nutritional Info Amount Per Serving
- Calories: 242.6
- Total Fat: 9.0 g
- Cholesterol: 66.0 mg
- Sodium: 261.8 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.3 g
- Protein: 28.7 g
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