Foodie Blogroll

Monday, February 13, 2012

Kung Pao Chicken

Chopsticks Carryout
It's time to put down the takeout menu and forget about the typical kung pao chicken full of mysterious ingredients. Instead, try this amazing recipe from Cooking Light that manages to  retain the flavor of kung-pao in a speedy, nutritious at-home version.

Kung Pao Chicken
Gluten Free
Serves Two

1.5 tsp. sesame oil
1/2 cup chopped onion
1 garlic clove, minced
1/2 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
1/4 cup + 2 tbsp. water
1.5 tbsp. gluten free soy sauce
1 tsp.cornstarch
1/2 tsp. brown sugar
1/4 tsp. minced fresh ginger
1/2 tsp. crushed red pepper
1/2 cup thinly sliced bell pepper, any color
1/2 cup snow peas, trimmed
Optional-- 1 tbsp. chopped, unsalted, dry roasted peanuts

1. Combine water, soy sauce, cornstarch, brown sugar, ginger, and crushed red pepper in a small bowl. Whisk until sugar dissolves.

2. In a medium skillet, heat sesame oil over medium-high heat.

3. Add onion to the pan; saute 3 minutes or until softened. Add garlic; saute 30 seconds, stirring constantly.

4. Add chicken; saute 3 minutes or until chicken begins to brown.

5. Add water mixture to the pan; bring to boil.

6. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp tender and sauce thickens.

7. Sprinkle with nuts, if using.

Nutrition Information--approximately 275 calories per serving

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