Kung Pao Chicken
Kung Pao Chicken
This is a delicious Weight Watchers recipe
2 Tbspreduced-sodium soy sauce
2 Tbspdry sherry
1 garlic clove, minced
1 tps minced ginger root
5 ounces skinless chicken breasts, cubed
1 tps peanut or vegetable oil
2 to 3 mild, dried chile peppers
1 ounce unsalted shelled roasted peanuts
1 medium red bell pepper, cut into matchstick pieces
1/4 cup diagonally-sliced scallions
1/4 cup canned, ready-to-serve chicken broth
1 tps cornstarch
In a small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic & ginger root; add chicken & turn to coat
Cover with plastic wrap & refrigerate at least 30 min
In a nonstick skillet, heat oil; add chile peppers & cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute
Remove & discard peppers
Add peanuts & 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 & cooked through, 2 to 3 min
Transfer chicken to plate with peanuts; set aside
Add bell pepper & scallions to skillet & cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 min
Add broth & cornstarch to reserved marinade
Stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, with chicken & peanuts
Cook, stirring constantly, until mixture comes to a boil & thickens, 2 to 3 min
Makes 2 servings
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