Kung Pao Chicken If you love stir fry like I do, then a recipe for Kung Pao Chicken is most likely at the top of your to-make list. This recipe does not disappoint and uses only fresh ingredients, making it not only delicious but better for you than using premade bottled sauces. Using low-sodium soy sauce and fat free broth makes it even better for you! We are big stir fry fans. You can see that from all the stir fry recipes I have posted on this blog. I’m happy to add this Kung Pao Chicken to the mix! Ingredients 2 boneless, skinless chicken breasts, cut into 1-inch chunks 2 teaspoons low-sodium soy sauce, divided 1/2 teaspoon cornstarch 2-3 red dried chiles 2 teaspoons canola oil 2 cloves garlic, minced 1/2 red bell pepper, cut into 1-inch dice 1/2 yellow bell pepper, cut into 1-inch dice 1/2 small onion, cut into 1-inch dice 1 1/2 cups sugar snap peas 3 tablespoons fat free chicken or vegetable broth 1 tablespoon black vinegar Instructions In a bowl, combine the cornstarch with 1 teaspoon of the soy sauce. Pour over chicken and toss to combine. Set aside to marinate for ten minutes. Soak dried chiles in hot water for several minutes. Remove from water and chop. For a less spicy dish, discard some or all of the seeds. Heat wok over high heat. Ad canola oil and swirl to coat. Add the chicken, spread it out across the surface of the pan. Sear on both sides until lightly browned, but not cooked all the way through, about 4 minutes. Add the chiles, garlic, bell pepper, onion and snap peas. Stir fry several minutes, until fragrant. Add remaining one teaspoon of soy sauce, the broth and vinegar. Bring to a simmer and turn heat down to medium low. Cook for 2-3 minutes, until chicken is cooked through.
Posted on: Wed, 26 Jun 2013 17:24:11 +0000