Easy Kung Pao Chicken

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 311.9

Total Fat: 16.0 g
Cholesterol: 55.0 mg
Sodium: 684.2 mg
Total Carbs: 14.3 g
Dietary Fiber: 3.2 g
Protein: 30.3 g

View full nutritional breakdown of Easy Kung Pao Chicken calories by ingredient

Introduction

Got this recipe from a magazine and adapted it some to lower the sodium, fat and carbs. Got this recipe from a magazine and adapted it some to lower the sodium, fat and carbs.

Minutes to Prepare: 25

Minutes to Cook: 15

Number of Servings: 4

Ingredients

3 tablespoons Soy Sauce (low sodium)

1 tablespoon peeled & grated fresh ginger or 1 teaspoon ground ginger

1 teaspoon granulated sugar

1 teaspoon cornstarch

1/2 teaspoon crushed red pepper

2 cloves garlic, minced

1/2 cup water

1 pound boneless, skinless chicken breasts; cut into 1 inch chunks

2 teaspoons olive oil

1 large onion, cut into thin strips

2 small green peppers, cut into thin strips

2/3 cup unsalted, roasted peanuts

Directions

1. In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 tablespoons of the sauce to a medium bowl; add chicken and toss to coat. Marinate at room temperature for 10 minutes.
2. In a nonstick 12 inch skillet, warm 2 teaspoons olive oil over medium heat until hot. Add chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate.
3. Add remaining oil to the same skillet and heat until hot. Add onion and bell peppers and stir fry about 5 minutes. (Add 1 to 2 tablespoons water to skillet if dry.)
4. Pour remaining stir fry sauce over veges and boil for 1 minute. Return chicken to skillet, along with peanuts and heat through.
5. Serve over rice (not included in nutritional values).

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user BARBVERISSIMO.