Kung Pao Chicken Recipe | Asian Recipes
How to prepare "kung pao chicken"
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.
