Kung Pao Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon canola oil, divided4 cups broccoli florets 1 tablespoon ground fresh ginger 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, minced2 tablespoons coarsely chopped salted peanuts
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 DARA52.
Number of Servings: 4
Recipe submitted by SparkPeople user DARA52.
Nutritional Info Amount Per Serving
- Calories: 270.5
- Total Fat: 9.1 g
- Cholesterol: 66.6 mg
- Sodium: 901.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.7 g
- Protein: 31.7 g
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