Recipe by Oolala
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
Top Review by JNME
My wife and I love this recipe. Pretty simple and healthier than nearly all other KP Chicken. We double it every time (but use a little less than double the chili sauce). The variant she loves is to make it using prepackaged broccoli slaw instead of the peppers & celery.
- 8 ounces boneless skinless chicken breasts, cubed
- 3⁄4 cup mushroom, cut into chunks
- 3⁄4 cup red bell peppers or 3⁄4 cup green bell pepper, cut into chunks
- 1⁄2 cup celery, chopped
- 1⁄2 cup onion, chopped
- 1⁄4 cup canned water chestnut, sliced, halved
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons water, cold, divided
- 1 1⁄2 tablespoons rice vinegar
- 2 teaspoons no calorie artificial sweetener, Splenda granulated
- 1⁄2 tablespoon cornstarch
- 1 tablespoon dry-roasted unsalted peanuts, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon red chili sauce, can add more for extra spice if desired
- salt, to taste
- pepper, to taste
- red pepper flakes, to taste
Directions See How It's Made
- 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.