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Kung Pao Chicken

RG

This is a delicious Weight Watchers recipe.

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons dry sherry
  • 1 garlic clove, minced
  • 1 teaspoon minced ginger root
  • 5 ounces skinless chicken breasts, cubed
  • 1 teaspoon 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 teaspoon cornstarch

Instructions

  1. In a small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic and ginger root; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.
  2. In a nonstick skillet, heat oil; add chile peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers. Add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to plate; set aside.
  3. Using a slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with peanuts; set aside. Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes.
  4. Add broth and cornstarch to reserved marinade. Stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, with chicken and peanuts.
  5. Cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.

Makes 2 servings.


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