Kung Pao Chicken

Kung Pao Chicken

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From: Diabetic Living Magazine

The Chinese-inspired classic chicken dish is refreshed to be light and friendly to your special diet, but it still keeps all the delicious flavor.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons dry sherry
  • 2 teaspoons toasted Asian-style sesame oil
  • 10 ounces skinless, boneless chicken breast halves, cut into ½-inch pieces
  • 1 tablespoon reduced-sodium soy sauce
  • 3 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar or granulated sugar substitute or brown sugar substitute (see Tip) equivalent to 1 Tablespoon granulated sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons canola oil, plus
  • 2 teaspoons canola oil
  • 4 dried red chili peppers, seeded and broken into small pieces (see Tip)
  • 4 green onions cut into 1-inch pieces
  • 2 cups coarsely chopped bok choy
  • 2 teaspoons grated fresh ginger
  • 1⅓ cups hot cooked brown rice
  • ¼ cup chopped unsalted dry roasted peanuts

Preparation

  • Prep

  • Ready In

  1. In a medium bowl, stir together 2 teaspoons soy sauce, sherry, and sesame oil; add chicken pieces and toss to coat. Marinate at room temperature for 20 minutes. Meanwhile, for sauce, stir together 1 tablespoon soy sauce, water, rice vinegar, sugar, and cornstarch in a small bowl; set aside.
  2. In a large skillet, heat 2 teaspoons of canola oil over medium-high heat. Add marinated chicken; stir-fry until nearly cooked through, about 5 minutes. Remove chicken. Add the remaining 2 teaspoons oil to skillet. Add chili peppers and green onions; stir-fry for 1 minute. Add bok choy and ginger; stir-fry for 1 minute more. Add the sauce; cook until bubbly. Return chicken to skillet and stir to combine. Serve with hot cooked brown rice. Sprinkle with peanuts.
  • Tips: If using a sugar substitute in place of granulated sugar, choose from Splenda® Granular, Sweet'N Low Brown, or Sugar Twin® Granulated Brown. Follow package directions to use amount equivalent to 1 Tablespoon granulated sugar. Nutrition Per Serving with Sugar Substitute: same as above, except 292 calories, 21 g carb., 3 g sugar.
  • Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition information

  • Serving size: ⅓ cup rice and about ⅔ cup chicken mixture
  • Per serving: 303 calories; 13 g fat(2 g sat); 3 g fiber; 24 g carbohydrates; 22 g protein; 52 mcg folate; 41 mg cholesterol; 6 g sugars; 1,824 IU vitamin A; 20 mg vitamin C; 69 mg calcium; 2 mg iron; 296 mg sodium; 412 mg potassium
  • Nutrition Bonus: Vitamin A (36% daily value), Vitamin C (33% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1½ fat, 1½ starch, ½ vegetables

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