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updated: 3/8/2011 11:56 AM

Kung Pao Chicken for Two

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  • When it's just the two of you, this Kung Pao Chicken satifies the takeout urge.

    When it's just the two of you, this Kung Pao Chicken satifies the takeout urge.
    Alicia Ross/Desperation Dinners


cup jasmine rice (see note)

cup fat-free, reduced-sodium chicken broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon dry sherry wine (see note)

1 teaspoon rice-wine vinegar (see note)

1 teaspoon toasted sesame oil

4 teaspoons cornstarch, divided use

pound boneless, skinless chicken breast, cut into -inch pieces

1 egg white

3 tablespoons peanut oil

cup unsalted, blanched peanuts or lightly salted roasted

cup chopped red bell pepper

cup sliced green onions (see note)

2 cloves garlic, finely minced

teaspoon red pepper flakes, or to taste

Cook the rice according to package directions.

While the rice cooks, in a small bowl, mix together the broth, soy sauce, sherry, vinegar, sesame oil and 1 teaspoon cornstarch. Set aside.

Place the chicken pieces and egg white in a small bowl, and toss to coat. Sprinkle the remaining 3 teaspoons cornstarch over the chicken, and toss again to coat.

Heat the peanut oil in a 10-inch or larger skillet or wok over medium-high heat. When the oil is very hot, carefully add the chicken and stir-fry until the chicken separates and is light golden brown on the outside and cooked through the center, about 4 to 5 minutes. Remove the chicken, and drain on paper towels. Remove and discard half (about 1 tablespoon) of the remaining oil. Add the peanuts, red pepper, onion and garlic, and stir-fry until the peanuts are golden brown and the red pepper is crisp tender, about 4 minutes. Add the red-pepper-flakes broth mix, and stir to mix. Add the reserved chicken, and toss to reheat. Mix well. Serve immediately over hot cooked rice.

Serves two.

Cook's note: Regular long-grain rice can be used. Do not use cooking sherry. Dry white wine or apple juice can be substituted. Rice-wine vinegar is often located in the Asian-foods section. Use all of the whites and tender green tops of green onions.

@Recipe nutrition:Nutrition values per serving: 816 calories, 40 g fat (7 g saturated), 61 g carbohydrates, 5 g fiber, 53 g protein, 99 mg cholesterol, 786 mg sodium.