Hungry Girl Kung Pao Chicken 4 Ww Pts Recipes

KUNG PAO CHICKEN

Kung Pao Chicken image

When I was growing up, whenever my family would order from our favorite Chinese restaurant, we'd order the same things: many orders of pot stickers and kung pao chicken, hold the peanuts (because my mom is allergic!). Even as a picky eater, I loved how saucy and flavorful the kung pao chicken was. Every single time we ordered it, my older sister would pick out a dried chile with her fingers, hold it in my face, and try to convince me to eat this "dehydrated carrot." I never fell for it!

Provided by Molly Yeh

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 teaspoons cornstarch
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
2 tablespoons hoisin sauce
1 teaspoon sugar
2 cloves garlic
One 2-inch piece ginger
2 tablespoons neutral oil
2 to 3 dried red chile peppers
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces
1 small red bell pepper, seeded and sliced
1/2 bunch scallions, trimmed and sliced on a diagonal
1/2 teaspoon Sichuan peppercorn powder or crushed black peppercorns and coriander seeds
1/2 cup unsalted roasted peanuts, plus more for garnish
Cooked white rice, for serving

Steps:

Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.
Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.

HUNGRY GIRL KUNG POW CHICKEN

Hungry Girl Kung Pow Chicken image

Make and share this Hungry Girl Kung Pow Chicken recipe from Food.com.

Provided by MsSally

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken breast (cubed)
1 cup mushroom (cut in chunks)
1 cup bell pepper (cut in chunks red and or or green)
3/4 cup celery (chopped)
3/4 cup onion (chopped)
8 ounces water chestnuts (drained or sliced)
4 tablespoons light soy sauce
3 tablespoons rice vinegar
4 teaspoons splenda no calorie artificial sweetener, granulated
1 tablespoon cornstarch
2 tablespoons dry-roasted unsalted peanuts (chopped)
2 teaspoons garlic (minced)
2 teaspoons red chili sauce (add more for extra spice!)
salt
pepper
red pepper flakes, to taste

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.

HUNGRY GIRL KUNG PAO CHICKEN 4 WW PTS.

Hungry Girl Kung Pao Chicken 4 Ww Pts. image

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

Ingredients

8 ounces boneless skinless chicken breasts, cubed
3/4 cup mushroom, cut into chunks
3/4 cup red bell peppers or 3/4 cup green bell pepper, cut into chunks
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup canned water chestnut, sliced, halved
2 tablespoons reduced sodium soy sauce
2 tablespoons water, cold, divided
1 1/2 tablespoons rice vinegar
2 teaspoons no calorie artificial sweetener, Splenda granulated
1/2 tablespoon cornstarch
1 tablespoon dry-roasted unsalted peanuts, chopped
1 teaspoon garlic, minced
1 teaspoon red chili sauce, can add more for extra spice if desired
salt, to taste
pepper, to taste
red pepper flakes, to taste

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

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