I have been on a Kung Pao Chicken kick for a few weeks now. I decided that it can’t be that hard to make, and probably has a lot less fat and sodium. With summer coming and gardens abound with zucchini and other vegetables, this is a quick stirfry that can be adjusted to suit whatever vegetables you have on hand or none at all.
So here is what I came up with on my first try. I think overall it turned out pretty darned good.
Kung Pao Chicken
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or vegetable oil
1-2 small zucchini chopped into cubes
1 red bell pepper cut into strips
3 tablespoons green onions, chopped
2 garlic cloves, minced
1-1/2 tsp. chili paste (start with one and adjust to your desired heat level)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons white wine or rice vinegar (whatever you have on hand)
2 tablespoons low sodium soy sauce
1 packet splenda or 2 tsp. sugar
1 sm. can water chestnuts, sliced
1/3 cup dry roasted peanuts
4 cups cooked rice, hot
Combine chicken and cornstarch in small bowl. Toss to coat and set aside
Heat oil in large non-stick skillet or wok on medium heat. Add chopped zucchini and red bell pepper, cook till tender, not too soft. Remove from pan and set aside.
Next add chicken to the pan.
Stir fry 5- 7 minutes or until no longer pink in center. Remove from pan.
Add onions, garlic, chili paste and ginger to skillet. Stir fry 15 seconds.
Add chicken and vegetables and toss with onions, garlic mixture.
Combine wine, soy sauce and sugar in small bowl and add to skillet.
Stir in nuts and water chestnuts. Heat thoroughly, stirring occasionally.
(If sauce seems too thick, thin with a bit of white wine or rice vinegar)
Serve over hot rice.