Ww 5 Points - Kung Pao Chicken

READY IN: 20mins
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.

Ingredients Nutrition


  1. In small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic, and gingerroot.
  2. Add chicken and turn to coat.
  3. Cover with plastic wrap and refridgerate at least 30 minutes.
  4. 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.
  5. Remove and discard peppers.
  6. To same skillet, add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute.
  7. Transfer nuts to plate, set aside.
  8. Using a slotted spoon, transfer chicken to same skillet, reserving marinade.
  9. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, about 2-3 minutes.
  10. Transfer chicken to plate with peanuts, set aside.
  11. Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1-2 minutes.
  12. Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet.
  13. 5 Points per serving (serves 2).
  14. Add chicken and peanuts to skillet and cook, stirring constantly, until mixture comes to a boil and thickens, 2-3 minutes.

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