KUNG PAO CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
- Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
- Serve over noodles and garnish with sliced green onions.
Nutrition Facts : Calories 376, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 157 milligrams, Sodium 814 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 32 grams, Sugar 6 grams
HUNGRY GIRL KUNG PAO CHICKEN 4 WW PTS.
Saw this today! Didn't want to lose it. Here's what the description said: "Kung Pao-wer! Everyone knows steamed is the way to go when eating Chinese food out. But when you're home, well, steaming your Asian chicken is for the birds (not literally). Why? Because it's TOO easy to create a saucy, spicy, wonderful dish that has a tiny fraction of the calories and fat of restaurant versions. See below for proof -- and feel free to experiment using all sorts of other veggies (green beans, carrots, bean sprouts, broccoli) and lean protein (shrimp, lean steak, tofu, and even lean pork tenderloin ROCK Kung Pao style!)Serving Size: 1 heaping portion (half of recipe) Calories: 230 Fat: 4g Sodium: 720mg Carbs: 17g Fiber: 3g Sugars: 7g Protein: 30g
Provided by Oolala
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved; set sauce aside.
- Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
- Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water.
- Stirring occasionally, cook for about 5 minutes.
- Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
- Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick.
- Season to taste with salt, pepper, and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 231.8, Fat 5.5, SaturatedFat 1, Cholesterol 72.6, Sodium 693.5, Carbohydrate 17, Fiber 3.5, Sugar 6.2, Protein 28.2
HUNGRY GIRL KUNG POW CHICKEN
Make and share this Hungry Girl Kung Pow Chicken recipe from Food.com.
Provided by MsSally
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside.
- Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
- Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water. Stirring occasionally, cook for about 5 minutes.
- Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
- Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes.
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KUNG PAO CHICKEN | RECIPES | WW USA - WEIGHTWATCHERS
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- In a medium bowl, combine chicken, 1 tbsp soy sauce, 2 tsp vinegar, and 1½ tsp cornstarch and toss to coat. Set aside.
- In a small bowl, combine ½ cup water, hoisin, ginger, garlic, crushed red pepper, and remaining 2 tbsp soy sauce, 1 tbsp vinegar, and 1½ tsp cornstarch. Set sauce aside.
- In a large nonstick skillet, heat 2 tsp oil over medium-high. Add chicken and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to a plate.
- Heat remaining 1 tsp oil in same skillet. Add bell pepper and celery and cook, stirring often, until crisp-tender, about 4 minutes. Stir in sauce and bring to a boil. Cook until sauce thickens, about 30 seconds. Add chicken, peanuts, and scallions and toss until heated through.
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