kung pao chicken
Jennifer Iserloh, the Skinny ChefDo you recall that Seinfeld episode where Kramer bites into Chinese food and screams "Kung PAO!" because it's so hot? It reminds me how spicy this traditional Chinese take-out chicken dish can be. Along with plenty of hot dried chilies, it also has quite a spicy history!

This Sichuan fireball was named after an official from the Qing dynasty though the dish's name altered when the political winds suddenly changed. But we still know it by its original name and the recipe still holds true to the principles of great Sichuan cuisine, originating in Southwestern China. Here are the techniques and ingredients from this famous recipe that also happen to be part of my own healthy cooking arsenal:

-Using dried chilies that are high in healthy, anti-inflammatory compounds like capsicum creates bold flavor without having to use loads of fat.

-Stir frying (with less oil), steaming, and braising are all healthy ways to cook meat and veggies.

-Garlic, ginger, and star anise play a big role in flavoring. Each has its own unique health properties. Garlic is good for calming blood pressure, ginger can calm nausea and promote digestion, and star anise has antimicrobial compounds that can fight harmful bacteria.

Get the Skinny Chef's Kung Pao Chicken recipe.

Nutritional Stats Per Serving (2 ½ cups): 392 calories, 30 g protein, 36 g carbohydrates, 9 g fat (1g saturated), 72 mg cholesterol, 3 g fiber, 595 mg sodium

Also See:
Spicy Miso Soup
Sichuan-Style Shrimp
Sichuan-Style Chicken with Peanuts