Kung Pao Chicken

By Snoo

In this healthier version of traditional Kung Pao Chicken, the chicken is stir fried instead of deep fried, reducing the fat content.

Cal 299
Fat 3g
Protein 26g
Carb 26g
Fiber 2g
Sodium 410mg

Ingredients

• Ingredients:
• 12 ounces boneless chicken breasts (about 3 halves)
• 1 dried red chili
• 1 1/2 Tablespoons peanut oil
• 1/3 cup raw shelled peanuts
• 2 Tablespoons water
• 2 Tablespoons dry sherry
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Chili bean sauce
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 2 scallions, chopped
• 1 teaspoon grated ginger
• 2 teaspoons rice or cider vinegar
• 1 teaspoon sesame oil

Preparation

Step 1

Dice chicken into 1-inch cubes.

Heat the peanut oil in a wok or skillet and add the chili. Add the chicken and peanuts and stir-fry until the chicken is cooked.

Add the remaining ingredients, except the sesame oil and bring to a boil.

Cook for a few minutes.
Add the sesame oil. Serve over white rice.