Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Kung Pao Chicken

		0
		0
		0
		0
		0

READ REVIEWS ()

30 mins total
15 mins prep

Recipe Filed Under
Chicken, Chinese, Stir Fry, Healthy, Main Dish, Dinner, Chinese New Year

Provided By: Jennifer Iserloh

Would you say this recipe is...

+ VOTE NOW

This is a spicy Asian dish made with juicy chunks of chicken that will set your mouth on fire. It usually calls for black vinegar, but I used balsamic instead since black vinegar can be hard to find. Read about the health benefits of dishes like this in KitchenDaily's Skinny Chef hub.

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

Ingredients

Serves:

FOR CHICKEN:

2 tablespoons reduced sodium soy sauce, divided

2 tablespoons dry sherry

1 2 inch piece of ginger, chopped

2 garlic cloves, thinly sliced

1 tablespoon corn starch

1 teaspoon sesame oil

2 boneless, skinless chicken breasts, cut into 1/2-inch chunks

8 small dried red chilies, such as Sichuan or Arbol, chopped

FOR SAUCE:

1/2 cup water

1/2 cup reduced sodium chicken broth

1 tablespoon light soy sauce

1 teaspoon brown sugar

1 teaspoon balsamic or black vinegar

2 teaspoons corn starch

FOR STIR FRY:

non-stick cooking spray

4 stalks celery, cut into 1/2-inch chunks

2 tablespoons whole roasted peanuts

4 scallions, thinly sliced

2 cups cooked brown rice

Directions

Place the cornstarch, half the soy sauce, sherry, ginger, garlic, and sesame oil in a medium bowl. Whisk well to combine. Add the chicken and chilies toss well to coat. Set aside.

Place all the ingredients for the sauce in a small bowl and whisk until smooth. Set aside.

Heat a large skillet over high heat. Coat with cooking spray. Add the chicken, its marinade, the celery, and cook 1 to 2 minutes, stirring once or twice until the chicken starts to brown. Add a little water if the chicken sticks.

Reduce the heat to low and add the sauce. Cover and cook 2 to 3 minutes longer until the chicken is cooked through and the sauce thickens. Sprinkle with scallions and serve immediately with rice.