New Year's Recipes from Razzle Dazzle Recipes
Kung Pao Chicken Recipe


Kung Pao Chicken

1 egg white

2 teaspoons cornstarch

Pinch of salt

1 pound skinless boneless chicken breasts, washed, patted dry, cut into 3/4-inch cubes

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

2 teaspoons reduced-sodium soy sauce

1 teaspoon sugar

1/2 teaspoon hot chili paste

1 garlic clove, peeled, ends removed, minced

3 tablespoons water

2 teaspoons peanut oil

4 dried Sichuan chili peppers, seeds removed and discarded

3 cups steamed broccoli florets

1/4 cup unsalted dry-roasted peanuts, coarsely chopped

In a medium bowl, whisk the egg white, cornstarch and salt until smooth; add the chicken and stir to coat. Refrigerate, covered, about 30 minutes. In a small bowl, combine the hoisin sauce, vinegar, soy sauce, sugar, chili paste and garlic with 3 tablespoons water; set aside.

In a large nonstick skillet or wok, heat the oil. Add the peppers and cook, stirring as needed, until blackened, about 1 minute. With a slotted spoon, transfer the peppers to a plate, reserving the oil in the skillet (there will be just a small amount).

Return the skillet to the heat; add the chicken mixture. Cook, tossing lightly, until the chicken becomes translucent (do not brown), 1-2 minutes. Transfer the chicken and pan juices, if any, to a plate and keep warm.

Return the skillet to the heat; add the hoisin sauce mixture and cook, stirring constantly, about 30 seconds.

Stir in the chicken, broccoli and peppers; cook, stirring gently, until heated through, 2-3 minutes. Sprinkle with the peanuts; serve immediately. Serve with hot cooked rice if desired.

Makes 4 servings.

Adapted from "Weight Watchers Stir-Fry to Szechuan"

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