Kung Pao Chicken

This recipe goes out to my BFF Heather! She said she needed more healthy chicken recipes to try, and loves spicy food! So tonight I made Kung Pao Chicken served over Jasmine Rice. Originally called Gong Bao Chicken, it originated in Sichuan Province of central-western China. During the Cultural Revolution, it was deemed politically incorrect and renamed Kung Pao.

I personally omitted the 4 oz of peanuts it calls for, as I am not really a big fan of putting peanuts in my food. I doubled the sauce recipe as we like ours a little sloppy, so the rice can soak up the flavors. Additionally I added a bit more of the chili & garlic sauce than it called for since we like ours VERY Spicy!!

For those of my followers doing Weight Watchers: 12 Points for 1 serving of the entree and 2 points for 1/2 cup Jasmine Rice.

Kung Pao Chicken

1 pound skinless, boneless chicken breast halves - cut into chunks

2 tablespoons white wine

2 tablespoons soy sauce

2 tablespoons sesame oil, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water

1 ounce hot chile paste

1 teaspoon distilled white vinegar

2 teaspoons brown sugar

4 green onions, chopped

1 tablespoon chopped garlic

1 (8 ounce) can water chestnuts

4 ounces chopped peanuts

Jasmine Rice

Directions

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Prepare Jasmine rice while sauce is simmering and serve chicken & sauce mixed overtop of the rice.

Recipe Courtesy: www.Allrecipes.com

Click here to Print Recipe:

http://allrecipes.com/recipe/kung-pao-chicken/