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Post by Tia on Sept 29, 2005 16:16:53 GMT -5
Kung Pao Chicken Makes 8 servings (serving size = 3/4 c) WW Points = 8
1/2 c reduced sodium chicken broth 1/3 c sake or mirin 3 tb hoisin sauce 2 tb reduced sodium soy sauce 2 tb honey 3 tsp dark sesame oil 1 pound boneless chicken breasts, cut into 1/2 inch pieces 2 scallions, chopped 1 tb grated peel fresh ginger 1/4 tsp crushed red pepper 1 8-oz can water chesnuts, drained 1 1/4 c unsalted dry roasted peanuts
1. Combine the broth, sake, hoisin sauce, soy suace, cornstarch and honey in a bowl. Mix well and set aside.
2. Heat a large non-stick skillet (or wok) over medium highheat until a drop of water sizzles. Pour in 2 teaspoons of the oil and swirl to coat the pan, then add the chicken. Stir fry until the chicken is cooked through, 4-5 minutes. Transfer the chicken to a plate.
3. Add the remaining 1 tsp oil to the skillet and swirl to coat the pan. Add the scallions, ginger, and crushed red pepper; stir fry until fragrant about 30 seconds. Add the water broth mixture and cook, stirring occasionally, until the mixture bubbles and thickens, about 1 minute. Add the chicken (at this point I added the cooked veggies) and cook until heated through.
*You can bring this recipe down to 5 points by using 1/2 cup FF chicken broth 2 Tsp of sesame oil 1 cup peanuts
Making it this way with Shrimp was also 5 points according to the recipe builder.
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