Ww 5 Points Kung Pao Chicken Recipes
HUNGRY GIRL KUNG PAO CHICKEN 4 WW PTS.
Saw this today! Didn't want to lose it. Here's what the description said: "Kung Pao-wer! Everyone knows steamed is the way to go when eating Chinese food out. But when you're home, well, steaming your Asian chicken is for the birds (not literally). Why? Because it's TOO easy to create a saucy, spicy, wonderful dish that has a tiny fraction of the calories and fat of restaurant versions. See below for proof -- and feel free to experiment using all sorts of other veggies (green beans, carrots, bean sprouts, broccoli) and lean protein (shrimp, lean steak, tofu, and even lean pork tenderloin ROCK Kung Pao style!)Serving Size: 1 heaping portion (half of recipe) Calories: 230 Fat: 4g Sodium: 720mg Carbs: 17g Fiber: 3g Sugars: 7g Protein: 30g
Provided by Oolala
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved; set sauce aside.
- Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
- Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water.
- Stirring occasionally, cook for about 5 minutes.
- Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
- Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick.
- Season to taste with salt, pepper, and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 231.8, Fat 5.5, SaturatedFat 1, Cholesterol 72.6, Sodium 693.5, Carbohydrate 17, Fiber 3.5, Sugar 6.2, Protein 28.2
WW 5 POINTS - KUNG PAO CHICKEN
Make and share this Ww 5 Points - Kung Pao Chicken recipe from Food.com.
Provided by mariposa13
Categories Poultry
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic, and gingerroot.
- Add chicken and turn to coat.
- Cover with plastic wrap and refridgerate at least 30 minutes.
- In 12-inch nonstick skillet, heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute.
- Remove and discard peppers.
- To same skillet, add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute.
- Transfer nuts to plate, set aside.
- Using a slotted spoon, transfer chicken to same skillet, reserving marinade.
- Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, about 2-3 minutes.
- Transfer chicken to plate with peanuts, set aside.
- Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1-2 minutes.
- Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet.
- 5 Points per serving (serves 2).
- Add chicken and peanuts to skillet and cook, stirring constantly, until mixture comes to a boil and thickens, 2-3 minutes.
Nutrition Facts : Calories 290.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 41.4, Sodium 851.1, Carbohydrate 13.2, Fiber 2.8, Sugar 4.6, Protein 23.5
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