Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Kung Pao Chicken


    Source of Recipe


    cooking light

    1 tablespoon canola oil, divided
    4 cups broccoli florets
    1 tablespoon ground fresh ginger (such as Spice World), divided
    2 tablespoons water
    1/2 teaspoon crushed red pepper
    1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
    1/2 cup fat-free, less-sodium chicken broth
    2 tablespoons hoisin sauce
    2 tablespoons rice wine vinegar
    2 tablespoons low-sodium soy sauce
    1 teaspoon cornstarch
    4 garlic cloves, minced
    2 tablespoons coarsely chopped salted peanuts


    Preparation
    Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
    Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

    Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

    Yield
    4 servings (serving size: about 1 cup chicken mixture and 1 1/2 teaspoons peanuts)

    Nutritional Information
    CALORIES 239(30% from fat); FAT 7.9g (sat 1.1g,mono 3.7g,poly 2.3g); PROTEIN 30.9g; CHOLESTEROL 66mg; CALCIUM 60mg; SODIUM 589mg; FIBER 3g; IRON 1.8mg; CARBOHYDRATE 11.4g




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |