Recipe: Kung Pao chicken for two

KUNG PAO CHICKEN FOR TWO

Serves 2.

Note: This can easily be doubled or tripled, but adjust cooking times as necessary to account for more volume in your pan. Regular long-grain rice can be used. Do not use cooking sherry. Dry white wine or apple juice can be substituted. Rice-wine vinegar is often located in the Asian-foods section.

• 1/2 c. jasmine rice (see Note)

• 1/4 c. fat-free, reduced-sodium chicken broth

• 2 tbsp. reduced-sodium soy sauce

• 1 tbsp. dry sherry wine (see Note)

• 1 tsp. toasted sesame oil

• 4 tsp. cornstarch, divided

• 3/4 lb. boneless, skinless chicken breast, cut into 1/2-in. pieces

• 1 egg white

• 3 tbsp. peanut oil

• 2/3 c. chopped red bell pepper

• 1/2 c. sliced green onions, both whites and green tops

• 2 garlic cloves, finely minced

• 1/2 tsp. red pepper flakes, or to taste

Directions

While the rice cooks, in a small bowl, mix together the broth, soy sauce, sherry, vinegar, sesame oil and 1 teaspoon cornstarch. Set aside.

Place the chicken pieces and egg white in a small bowl, and toss to coat. Sprinkle the remaining 3 teaspoons cornstarch over the chicken, and toss again to coat.

Heat the peanut oil in a 10-inch or larger skillet or wok over medium-high heat. When the oil is very hot, carefully add the chicken and stir-fry until the chicken separates and is light golden brown on the outside and cooked through the center, about 4 to 5 minutes. Remove the chicken, and drain on paper towels.

Remove and discard half (about 1 tablespoon) of remaining oil. Add peanuts, red pepper, onion and garlic, and stir-fry until peanuts are golden brown and the red pepper is crisp tender, about 4 minutes.

Add the red pepper flakes and broth mix, and stir to mix. Add the reserved chicken, and toss to reheat. Mix well. Serve immediately over hot cooked rice.

Calories816Fat40 g

Sodium786 mgSaturated fat7 g

Carbohydrates61 gProtein53 g