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kung Pao Chicken this Is A Delicious Weight Watchers Recipe. 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 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. 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. 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. add Broth And Cornstarch To Reserved Marinade. Stir To Dissolve Cornstarch; Add To Bell Pepper-scallion Mixture In Skillet, With Chicken And Peanuts. cook, Stirring Constantly, Until Mixture Comes To A Boil And Thickens, 2 To 3 Minutes. makes 2 Servings. |
