In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.
- 2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
- 8 small dried red chili peppers
- 2 cloves garlic
- 2 green onions (spring onions, scallions)
- 4 tablespoons oil (for stir-frying, or as needed)
- Optional: 1 teaspoon Szechuan peppercorn
- 1/2 cup peanuts (or cashews)
- Optional: few drops sesame oil
- For the Marinade:
- 2 teaspoons soy sauce
- 2 teaspoons Chinese rice wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 1/2 teaspoons cornstarch
- For the Sauce:
- 2 tablespoons dark soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 teaspoon sugar
- Cut the chicken into 1-inch cubes.
- Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
- While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
- Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
- Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
- Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
- When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
- Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
- Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
- Add the sauce to the wok. Bring to a boil.
- Add the chicken back into the pan. Stir in the peanuts and the green onion.
- Remove from the heat and stir in the sesame oil. Serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||44 g|
|Saturated Fat||8 g|
|Unsaturated Fat||17 g|
|Dietary Fiber||2 g|