Saturday, November 16, 2013

Kung Pao Chicken

Kung Pao Chicken

My husband is in love with this dish, not only because it taste delicious, but because it is a Chinese dish and not super high in sodium or calories like most Chinese restaurants are. 

I love this recipe because it is easy to make, tastes delicious and makes my husband happy.

Kung Pao Chicken

The red pepper flakes in this dish give it a nice kick, but with any dish that has red pepper flakes in it make sure to tailor it to your individual tolerance level.

Kung Pao Chicken

Ingredients:

  • 2 tablespoons sesame oil
  • 1 cup yellow onion, chopped
  • 2 garlic clove, mined
  • 2 boneless, skinless chicken breasts
  • 3/4 cup water
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon brown sugar
  • 1 teaspoon red pepper flakes
  • 1 red bell pepper, thinly sliced
  • 1 cup frozen Asian veggie mix
  • 2 tablespoons unsalted, dry roasted peanuts, chopped

For Serving (not included in the nutritional info)

  • cooked rice

Directions:

  1. In a large skillet, over medium high heat, heat oil.
  2. Add the onion to pan and sauté until tender, about 3 minutes.
  3. Add the garlic and sauté for 30 seconds, stirring constantly.
  4. Add the chicken and cook for 3 minutes or until chicken begins to brown.
  5. Whisk together the water, soy sauce, corn starch, brown sugar and red pepper flakes until sugar is dissolved.
  6. Add the water mixture to skillet and bring to a boil.
  7. Add in the bell pepper and Asian veggies.
  8. Cook for 2 minutes until veggies are cooked and the sauce thickens.
  9. Sprinkle with nuts and serve over rice.
Enjoy!!!

Serves: 4
Calories: 234
Total Fat: 9.2g
   Saturated: 1.1g
   Polyunsaturated: 3.1g
   Monounsaturated: 3.1g
   Trans: 0g
Cholesterol: 70mg
Sodium: 649.5mg
Potassium: 23mg
Total Carbs: 9.3g
   Dietary Fiber: 0.9g
   Sugars: 1.9g
Protein: 27.9g
Vitamin A: 5%
Vitamin C: 7.2%
Calcium: 3.7%
Iron: 0.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Sisters' Stuff.

Enjoy!!!

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