Kung Pao Chicken+

5 points

Yield: 4 servings (serving size: about 1 cup chicken mixture and 1 1/2 teaspoons peanuts)

·    1  tablespoon  canola oil, divided
·    4  cups  broccoli florets
·    1  tablespoon  ground fresh ginger (such as Spice World), divided
·    2  tablespoons  water
·    1/2  teaspoon  crushed red pepper
·    1  pound  skinless, boneless chicken breasts, cut into 1/4-inch strips
·    1/2  cup  fat-free, less-sodium chicken broth
·    2  tablespoons  hoisin sauce
·    2  tablespoons  rice wine vinegar
·    2  tablespoons  low-sodium soy sauce
·    1  teaspoon  cornstarch
·    4  garlic cloves, minced
·    2  tablespoons  coarsely chopped salted peanuts

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.

Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

  • Calories:239
  • Fat:7.9g
  • Fiber: 3g

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