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"