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Quick and
Lean Kung Pao Chicken
By Monica Resinger
1/4 cup
regular-strength chicken broth
2 tablespoons each soy sauce and dry sherry
1 teaspoon each cornstarch and Oriental sesame oil
3/4 pound chicken meat, cut into 1/4 x 2 inch pieces
3 cloves garlic, chopped or slivered
1/4 - 3/4 teaspoon crushed dried hot red chilies
About 1 tablespoon salad oil
10 green onions, ends trimmed (6 cut into 1 1/2-inch pieces, 4 reserved for
garnish)
1/3 cup unsalted dry-roasted peanuts
About 4 cups hot cooked rice
Mix broth, soy, sherry, cornstarch, and sesame oil to blend; set
aside. Mix chicken with garlic and chilies.
In a wok or 12-inch frying pan over high heat, heat 2 teaspoons
oil until hot. Add half the chicken mixture; stir-fry until chicken has golden
brown tinge and is no longer pink in thickest part (cut to test), about 3
minutes; remove to a dish. Repeat with remaining chicken, adding oil as needed.
Return cooked chicken to wok; stir in reserved sauce, onion
pieces, and nuts. Cook, stirring, until sauce bubbles and thickens, about 1
minute. Serve with rice; add onion garnish. Serves 4.
Per
serving:
510 calories
28g protein
14g fat
65g carb
599 mg sodium
60 mg chol
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