Printable Version

KUNG PAO CHICKEN

INGREDIENTS

2 tablespoons each reduced-sodium soy sauce and dry sherry

1 garlic clove, minced

1 teaspoon minced pared gingerroot

5 ounces chicken cutlets, cut into 1-inch cubes

1 teaspoon peanut or vegetable oil

2 to 3 mild dried chili peppers

1 ounce unsalted shelled roasted peanuts

1 medium red bell pepper, cut into matchstick pieces

¼ cup diagonally sliced scallions (green onions)

¼ cup canned ready-to-serve chicken broth

1 teaspoon cornstarch


DIRECTIONS

In small glass or stainless steel mixing bowl combine soy sauce, sherry, garlic, and gingerroot; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes. In 12 inch nonstick skillet heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers. To same skillet add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to plate; set aside. Using a slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with peanuts; set aside. Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes. Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, along with chicken and peanuts, and cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.


MAKES 2 SERVINGS

Per serving: 245 calories, 12 g. carbohydrates


The above recipe was taken from WEIGHT WATCHERS MEALS IN A MINUTE COOKBOOK 1989