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