Recipe by mariposa13
From WW Meals in minutes cookbook. Only need 1 plate, 1 bowl, and 1 skillet for this!
Top Review by gadgetman0404
Made this tonight for dinner and it came out just right for my wife's taste although I prefer my Kung Pao a little spicier, so next time I will add some hot pepper flakes to my half and stir fry a bit longer. I might also experiment with using a bit more garlic/ginger and add some sliced onion to the mix. I didn't have any sherry so I used Marsala Wine instead. This was very good and at 5 WW points per serving it really can't be beat. Thanks mariposa13 for posting this, the recipe is a real keeper.
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons dry sherry
- 1 garlic clove, minced
- 1 teaspoon mined pared gingerroot
- 5 ounces chicken cutlets, cut into 1-inch cubes
- 1 teaspoon peanut oil or 1 teaspoon vegetable oil
- 2 -3 mild dried chilies
- 1 ounce shelled roasted unsalted peanuts
- 1 medium red bell pepper, cut into matchstick pieces
- 1⁄4 cup diagnolly sliced scallion
- 1⁄4 cup canned ready-to-serve chicken broth
- 1 teaspoon cornstarch
Directions See How It's Made
- In small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic, and gingerroot.
- Add chicken and turn to coat.
- Cover with plastic wrap and refridgerate at least 30 minutes.
- In 12-inch nonstick skillet, heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute.
- Remove and discard peppers.
- To same skillet, 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, about 2-3 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, 1-2 minutes.
- Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet.
- 5 Points per serving (serves 2).
- Add chicken and peanuts to skillet and cook, stirring constantly, until mixture comes to a boil and thickens, 2-3 minutes.