Healthy Kung Pao Chicken
1 min readA stir-fried rendition of a deep-fried favorite lets you save calories while giving you all the flavor — and then some!
Serves 2-4
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon soy sauce
2 tablespoons Chinese rice wine or dry sherry, divided
1 tablespoon cornstarch
2 tablespoons dark soy sauce
1 teaspoon sugar
1 ⁄4 teaspoon sesame oil
4 tablespoons oil for stir-frying
1 clove garlic, minced
1 ⁄4 teaspoon chili paste
1 ⁄2 cup unsalted, roasted peanuts
1. Cut the chicken into 1-inch cubes. Add the soy sauce, 1 tablespoon rice wine, and the cornstarch to the chicken, adding the cornstarch last. Marinate the chicken for 30 minutes.
2. Mix together the dark soy sauce, 1 tablespoon rice wine, sugar, and sesame oil.
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the chicken cubes and stir-fry until they turn golden. Remove the chicken from the wok and drain on paper towels.
4. Add 2 tablespoons oil. When oil is hot, add the garlic clove and chili paste. Stir-fry briefly until aromatic. Add the peanuts and stir-fry very briefly, taking care not to burn. 5. Add the sauce to the wok and bring to a boil. Turn down the heat and add the chicken. Mix everything and simmer for a few minutes until the chicken is cooked through.
