Kung Pao Chicken

Ingredients:

Marinade

  • 1 lb raw chicken breast, chopped into 1/2 inch cubes
  • 4 garlic cloves, chopped
  • 1 inch cube fresh ginger, chopped
  • 2 tbsp white cooking wine

Other Ingredients:

  • 1/2c skinless roasted peanuts (unsalted)
  • 1 medium onion, cut into 1 inch squares
  • 1 medium green pepper, cut into 1 inch squares
  • A handful of dried red chiles (can substitite with a dash of chili powder)
  • 8oz sliced water chestnuts, drained
  • 1/2c chicken broth (from bouillon)
  • 1 tbsp soy sauce
  • 2 tbsp peanut sauce
  • 2 tbsp peanut oil

Place the chopped chicken, garlic, ginger, and cooking wine in a large bowl and refrigerate while preparing the remaning ingredients.

In a large skillet or wok, heat a tablespoon of peanut oil over medium-high heat for a few seconds, and then add the chiken and its marinade.  Stir-fry until the chicken is cooked throughout, about 6 to 8 minutes. Remove the chicken, and add another tablespoon of peanut oil and then stir fry the peanuts for about 3 minutes, until browned.  Add the onions, green pepper, water chestnuts, and red chiles just until the vegetables start to brown, about 5 minutes.  Add the chicken broth, soy sauce, peanut sauce and mix throughly and serve.

Serves 6.

Nutritional info:

335 calories, 28,5 protein, 17.5 carbs, 17g fat

4 protein, 1 starch, 3 fats

 

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About mandyfitness

fitness trainer and certified nutritionist ISSA Certified Personal Trainer ISSA Certified Sports Fitness Nutritionist MS Biology Clemson graduate student of Biology (Summer 2016) Spinning instructor Group Fitness instructor
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