Easy Kung Pao Chicken
Source of Recipe
Unknown
Recipe Introduction
NUTRITIONAL INFORMATION (per serving)Calories 353
Total Fat 17g Saturated Fat 2g
Cholesterol 66mg Sodium 814mg
Total Carbohydrate 17g
Dietary Fiber 4g Protein 34g
List of Ingredients
3 tablespoons soy sauce
1 tablespoon (peeled and grated ) fresh ginger
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon (crushed) red pepper
2 cloves garlic, minced
1/2 cup water
1 pound (boneless, skinless) chicken breasts, cut into 1-inch chunks
3 teaspoons vegetable oil
1 large onion, cut into thin strips
2 small green bell peppers, cut into thin strips
2/3 cup (unsalted) roasted peanuts, produce Recipe
In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 Tbsp. of the sauce to a medium bowl; add chicken and toss to coat. Marinate at room temperature for 10 minutes.
In a nonstick 12-inch skillet, warm 2 tsp. oil over medium-high heat until very hot. Add the chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate.
Add remaining 1 tsp. oil to the same skillet and heat until hot. Add onion and bell peppers, and stir-fry about 5 minutes. (Add 1 to 2 Tbsp. water if skillet is dry.)
Pour remaining stir-fry sauce over vegetables and boil 1 minute. Return chicken to skillet along with peanuts and heat through. Serve over rice, if you like.
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