Description
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
Ingredients
- Boneless Skinless Chicken Breasts
- Mushroom
- Red Bell Peppers
- Celery
- Onion
- Water Chestnut
- Reduced Sodium Soy Sauce
- Water
- Rice Vinegar
- Artificial Sweetener
- Cornstarch
- Dry-roasted Unsalted Peanuts
- Garlic
- Red Chili Sauce
- Salt
- Pepper
- Red Pepper Flakes
Instructions
- 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!