Kung Pao Chicken

Heart Smart
Kung Pao Chicken w

Prep Time: 30 minutes

Cooking Time: 45 minutes

Ingredients

  • 4 tablespoons reduced-sodium soy sauce, divided
  • 2 tablespoons water
  • 2 tablespoons hoisin sauce, divided
  • 1 1/2 tablespoons rice vinegar or distilled vinegar
  • 1 tablespoon sugar
  • 1 tablespoon + 1 teaspoon cornstarch, divided
  • 2 teaspoons sriracha sauce
  • 2 teaspoons grated gingerroot
  • 1 pound boneless, skinless chicken breast
  • 3 tablespoons peanut oil
  • 1 clove garlic, peeled, minced
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 cups green bell pepper, cut into 1/2-inch pieces
  • 1 1/2 cups red bell pepper, cut into 1/2-inch pieces
  • 1 1/2 cups onion, cut into 1/2-inch pieces
  • 1 can (8 ounces) water chestnuts, drained
  • 1/2 cup unsalted peanuts
  • 1/2 teaspoon salt
  • 3 scallions, sliced, green parts only
  • 4 cups cooked brown rice, prepared without salt or fat

Instructions

In a small jar with a tight-fitting lid, combine 3 tablespoons soy sauce, water, 1 tablespoon hoisin sauce, vinegar, sugar, 1 teaspoon cornstarch, sriracha sauce, and gingerroot. Shake until blended and set aside. Cut chicken into 1-inch cubes. Combine chicken with 1 tablespoon soy sauce and 1 tablespoon hoisin sauce. Sprinkle with remaining 1 tablespoon cornstarch and toss to coat chicken pieces. Cover and marinate chicken in the refrigerator at least 30 minutes or overnight for best flavor. In a large wok, heat oil over medium-high heat. Add garlic and red pepper flakes and stir-fry 30 seconds. Add chicken to wok and stir-fry 3 to 5 minutes. Add green pepper, red pepper, onion, and water chestnuts and continue cooking 4 to 6 minutes. Shake soy sauce and vinegar mixture well, add to wok and continue to cook, stirring until sauce bubbles and thickens; 3 to 4 minutes. Stir in peanuts and salt. Garnish with sliced scallions. Each serving consists of about 3/4 cup Kung Pao chicken over 1/2 cup of brown rice.


Yield: 8 servings

Nutritional Info

  • Calories = 337
  • Fat = 12 gm
  • Saturated fat = 2 gm
  • Trans fat = 0 gm
  • Cholesterol = 36 mg
  • Protein = 19 gm
  • Sodium = 477 mg
  • Carbohydrate = 38 gm
  • Fiber = 5 gm
  • Calcium = 36mg
  • Calories from fat = 32%

Food exchanges: 1 starch, 4 vegetable, 2 lean meat, 1 fat