Kung Pao Chicken
A healthy version of this universal favorite Asian dish.
1 tsp ginger
0.12 tsp red pepper flakes
2 tbsps rice vinegar
1 tbsp Asian sesame oil
16 oz chicken breast
3 cups chopped celery
3 cloves garlic, minced
4 <span class="measurestring" title="medium (4-1/8" long)">medium</span> scallions
1/2 cup peanuts
4 tbsps soy sauce
2 tsps sugar
2 tbsps cornstarch
Combine vinegar, soy sauce and sugar in a small bowl and set aside.
Combine chicken and cornstarch in a small bowl and toss to coat. Shake off excess and discard.
Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Add celery to wok and stir fry about 3-5 minutes until crisp tender. Remove from wok.
Add green onions, garlic, red pepper flakes (optional) and powdered ginger to the wok and stir fry for 15 seconds. Add the reserved sauce to the wok.
Return chicken and celery to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
Top with additional green onions if desired and serve with white rice.
Note: you can substitute Splenda for the sugar without much change to the flavor.
in 1 serving of Kung Pao Chicken.
, 21% carbs, 40% protein.
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