Grilled Chicken with Kung Pao Sauce

By Lauren_Jorgensen

A healthy alternative to Chinese takeout. Great with brown rice and steamed broccoli.

Nutrition Info:
Serving Size: 1 Chicken breast; 2 Tbsp sauce

173 Calories, 5g Fat, <1g Saturated Fat, 5g Carbs, 29g Protein, 1g Fiber, 24mg Calcium, 1mg Iron, 971mg Sodium

Ingredients

• 6 Boneless, Skinless Chicken Breasts, rinsed and patted dry
• 1/4 Cup plus 2 Tbsp Low Sodium Soy Sauce
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp plus 1 Tsp Water, divided
• 1/4 Tsp Sugar
• 1/4 Cup Oyster Sauce
• 1/8 Tsp Sesame Oil
• 1/2 Tsp Cornstarch
• 1/4 Cup Unsalted Peanuts, chopped
• 1 Scallion, slivered

Details

Servings 6

Preparation

Step 1

Grill chicken on the stove until cooked through.

In a medium saucepan, mix soy sauce, vinegar, 1 Tbsp plus 1/2 Tsp water, sugar, oyster sauce, and oil. Bring to a boil over medium.

In a small bowl, combine cornstarch and remaining water; drizzle the mixture into the sauce. Return sauce to a boil and simmer for about 1 minute or until slightly thickened; remove from heat and set aside.

Using a pastry brush, coach each chicken breast with sauce. Garnish with peanuts and scallions and serve immediately.