HungryGirl's Kung Pow Chicken
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 210.1
- Total Fat: 2.9 g
- Cholesterol: 65.7 mg
- Sodium: 891.0 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.1 g
- Protein: 29.5 g
View full nutritional breakdown of HungryGirl's Kung Pow Chicken calories by ingredient
Introduction
From a HG newsletter 10/9/07 - light version of a classic chinese dish. Remember - this is without rice!! From a HG newsletter 10/9/07 - light version of a classic chinese dish. Remember - this is without rice!!Number of Servings: 2
Ingredients
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Ingredients:
8 oz. raw boneless skinless lean chicken breast; cubed
3/4 cup mushroom chunks
3/4 cup bell pepper chunks (red and/or green)
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup sliced & halved canned water chestnuts
2 tbsp. reduced-sodium/light soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. Splenda No Calorie Sweetene r, granulated
1/2 tbsp. cornstarch
1 tbsp. chopped dry-roasted unsalted peanuts (5 or so nuts?)
1 tsp. minced garlic
1 tsp. red chili sauce (add more for extra spice!)
salt, pepper and red pepper flakes; to taste
Directions
Begin by combining 2 tbsp. of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside.
Spray a large pan or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tbsp. of water. Stirring occasionally, cook for about 5 minutes.
Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok. Raise heat to high, give sauce a stir, and add it to the pan/wok as well.
Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes. Enjoy! MAKES 2 SERVINGS.
Number of Servings: 2
Recipe submitted by SparkPeople user SNARFULA.
Spray a large pan or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tbsp. of water. Stirring occasionally, cook for about 5 minutes.
Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok. Raise heat to high, give sauce a stir, and add it to the pan/wok as well.
Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes. Enjoy! MAKES 2 SERVINGS.
Number of Servings: 2
Recipe submitted by SparkPeople user SNARFULA.
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