Kung Pao Chicken with Bell Peppers

Kung Pao Chicken with Bell Peppers

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From: Diabetic Living Magazine, Fall 2019

Here's an easy chicken recipe you'll definitely want to add to your dinner repertoire. A quick marinade tenderizes the chicken and infuses flavor in this healthy version of a take-out favorite. Adding a little oil to finish the marinade coats the chicken and helps keep it from sticking to the pan.

Ingredients 4 servings

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  • 1 pound boneless, skinless chicken breast, cut into ¼-inch-thick slices
  • 2 teaspoons reduced-sodium soy sauce plus 1 Tbsp., divided
  • 1 teaspoon dry sherry plus 1 Tbsp., divided
  • 2 teaspoons cornstarch
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons unsalted chicken broth
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons chile-garlic sauce (see Tips)
  • 2 tablespoons vegetable oil, divided
  • 3 slices fresh ginger, peeled and smashed (see Tips)
  • 1 medium red bell pepper, cut into 1-inch squares
  • 1 medium green bell pepper, cut into 1-inch squares
  • ¼ teaspoon salt
  • 2 tablespoons unsalted dry-roasted peanuts

Preparation

  • Prep

  • Ready In

  1. Combine chicken, 2 tsp. soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl. Stir until the cornstarch is no longer visible. Add sesame oil and stir until the chicken is lightly coated.
  2. Combine broth, vinegar, chile-garlic sauce, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.
  3. Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add ginger; stir-fry until fragrant, about 10 seconds. Push the ginger slices to the sides and add the chicken in an even layer. Cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.
  4. Swirl in the remaining 1 Tbsp. vegetable oil. Add bell peppers; stir-fry for 1 minute. Return the chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked through, 1 to 3 minutes. Remove from heat and sprinkle with peanuts.
  • Tips: You can find chile-garlic sauce in the Asian-foods aisle of most major grocery stores. It is a red sauce often sold in a clear plastic jar. If you can't find it, you can add ½ tsp. crushed red pepper and 1 tsp. minced garlic with the ginger in Step 3.
  • A slice of ginger is about the size of a quarter. You can smash it with the side of a chef's knife or with the bottom of a small pot or pan.
  • Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet

Nutrition information

  • Serving size: 1 cup
  • Per serving: 264 calories; 14 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 25 g protein; 26 mcg folate; 63 mg cholesterol; 3 g sugars; 1,107 IU vitamin A; 62 mg vitamin C; 21 mg calcium; 1 mg iron; 459 mg sodium; 477 mg potassium
  • Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: ½

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