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Return to browsing category: Low Carb

Kung Pao Chicken by Melanie Foster serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Super easy and delicious, can also be made ahead and frozen.

Ingredients:

1 lb

chicken breast, skinless, boneless

3 tbsp

white wine, sherry or broth, divided

2 tbsp

soy sauce or liquid aminos, divided

3 tbsp

dark sesame oil, divided

3 tbsp

cornstarch

2 tbsp

water

1 tbsp

chili-garlic or siracha sauce

2 tsp

white vinegar

4 tsp

brown sugar

green onions, chopped

1 tbsp

garlic, minced

8 oz

canned water chestnuts

1/2 cup

peanuts

Directions:

Mix cornstarch and water together in a small dish.

To Make Marinade:
Combine 1 tablespoon wine or sherry,
1 tablespoon soy sauce,
1 tablespoon sesame oil and
1 tablespoon cornstarch/water mixture
and mix together in a shallow bowl. Cut chicken into strips or cubes and add to the marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine and set aside
2 tablespoons wine,
2 tablespoons soy sauce,
2 tablespoons sesame oil,
2 tablespoons cornstarch/water mixture (the rest of it),
1 tablespoon chili sauce,
2 teaspoons vinegar and
4 teaspoons brown sugar.

Spray or drizzle a saute pan or wok with a little oil and sauté chicken over med-high heat until just cooked through. Add garlic, green onion and peanuts and cook, stirring until aromatic. Add sauce mixture and stir until thickened and heated through.

Categories:

Ethnic Foods
Low Carb
Main Dishes
Poultry