Kung Pao Chicken

More sharing options

Share on Twitter

4.6 of 5 (5)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 278.4

Total Fat: 5.9 g
Cholesterol: 66.0 mg
Sodium: 721.6 mg
Total Carbs: 24.3 g
Dietary Fiber: 5.5 g
Protein: 31.2 g

View full nutritional breakdown of Kung Pao Chicken calories by ingredient

Introduction

from cookinglight.com from cookinglight.com

Number of Servings: 4

Ingredients

1 tablespoon canola oil, divided

4 cups broccoli florets

1 tablespoon ground fresh ginger (such as Spice World), 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, minced

2 tablespoons coarsely chopped salted peanuts (not included in calculation)

Directions

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 REE2LOSE.