Hungry Girl Kung Pao Chicken 4 Ww Pts Food

KUNG PO CHICKEN

Steps:

• For the sauce: Add the vegetable stock, cornstarch, hoisin sauce, ketchup, soy sauce, vinegar and chili sauce to a medium bowl and stir to combine.
• For the chicken: Place the chicken in a bowl and sprinkle with salt and pepper. Add the potato flour or cornstarch and mix well to coat the chicken pieces.
• Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the Sichuan peppercorns and dried chiles and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice wine or dry sherry. Cook for an additional 2 minutes, then pour in the sauce.
• Bring the mixture to a boil, add the red pepper and cook until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency, another 2 minutes. Add the scallions and cook for 1 minute. Toss in the cashews, then transfer to a serving plate and serve immediately.

HUNGRY GIRL KUNG POW CHICKEN

Steps:

• 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.
• Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
• Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water. Stirring occasionally, cook for about 5 minutes.
• Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
• 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.

HUNGRY GIRL KUNG PAO CHICKEN 4 WW PTS.

Steps:

• 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.
• Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
• Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water.
• Stirring occasionally, cook for about 5 minutes.
• Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
• 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.
• Enjoy!

KUNG PAO CHICKEN

Steps:

• Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
• Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
• Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
• Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.