Kung Pao Chicken 11 Points for Weight Watchers

By Nana_CAM

Chicken chunks and snow peas are cloaked in a highly seasoned sauce, then lightly sprinkled with peanuts.

Ingredients

• 1 cup long-grain white rice
• 1 1/2 cups Chinese pea pods (also called snow or sugar peas) ends and strings removed
• 1 Tablespoon cornstarch
• 1 Tablespoon dry white wine
• 1/2 teaspoon sugar
• 1 pound boneless, skinless chicken breast, cut into 3/4 inch chunks
• 2 cloves garlic, minced or pressed
• 1 cup peeled, shredded jicama
• 2 Tablespoons salted roasted peanuts, chopped

Preparation

Step 1

1. In a 3- to 4-quart pan, bring 2 cups water to a boil over high heat; stir in rice. Reduce heat, cover, and simmer until liquid has absorbed and rice is tender to bite (about 20 minutes.). Meanwhile, prepare Cooking Sauce ; set aside. Cut pea pods diagonally into 3/4-inch pieces; set aside.

2. In a large bowl, dissolve cornstarch in wine; stir in sugar Add chicken and stir to coat. Then turn chicken mixture Into a wide nonstick frying pan or wok; add garlic and 1 tablespoon water: Stir-fry over medium-high heat until meat is no longer pink in center; cut to test (4 to 6 minutes). Remove from pan with a slotted spoon and keep warm.

3. Add pea pods, jicama, and 1 tablespoon water to pan; stir-fry until pea pods are tender-crisp to bite (about 1 minute). Stir Cooking Sauce well; pour into pan and bring to a boil. Remove from heat and stir in chicken.

4. Spoon rice onto a rimmed platter; top with chicken mixture and sprinkle with peanuts.


Cooking Sauce: Mix 1 tablespoon each sugar and chili paste with garlic; 1 tablespoon unseasoned rice vinegar or distilled white vinegar; and 1 tablespoon each hoisin sauce and Oriental sesame oil.