Hungry Girl Kung Pow Chicken |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Got this from the daily email from HG. This looks really good. Saved here for safekeeping. 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 |
Directions:
1. 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.
2. Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
3. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water. Stirring occasionally, cook for about 5 minutes.
4. Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
5. 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.
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