Recipe for cooking kung pao chicken

Low-Fat and Low-Calorie Recipes :: Poultry Recipes

Kung Pao Chicken

This is a delicious WW recipe.

2 Tbsp. reduced-sodium soy sauce
2 Tbsp. dry sherry
1 garlic clove, minced
1 tsp. minced ginger root
5 oz. skinless chicken breasts, cubed
1 tsp. peanut or canola oil
2 to 3 mild, dried chile peppers
1 oz. unsalted shelled roasted peanuts
1 med. red bell pepper, cut into matchstick pieces
1/4 C. diagonally-sliced scallions
1/4 C. canned, ready-to-serve chicken broth
1 tsp. cornstarch

In a sm. glass or stainless steel mixing bowl, Mix together soy sauce, sherry, garlic and ginger root; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 min. 

In a nonstick skillet, heat oil; add chili peppers and cook over med.-high heat, stirring frequently, until peppers are browned, about 1 min. Remove and discard peppers. Add peanuts and cook over med.-high heat, stirring frequently, until nuts are browned lightly, about 1 min. Transfer nuts to plate; set aside.

Using a slotted spoon, transfer chicken to same skillet, reservings marinade. Cook chicken over med.-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 min. Transfer chicken to plate with peanuts; set aside.

Add bell pepper and scallions to skillet and cook over med.-high heat, stirring frequently, until tender-crisp, 1 to 2 min.

Add broth and cornstarch to reserved marinade. Stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, with chicken and peanuts.

Cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 min.

Makes approximately 2 servings.