Kung Pao Chicken for Two
½ cup jasmine rice (see note)
¼ 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
¾ pound boneless, skinless chicken breast, cut into ½-inch pieces
1 egg white
3 tablespoons peanut oil
½ cup unsalted, blanched peanuts or lightly salted roasted
cup chopped red bell pepper
½ cup sliced green onions (see note)
2 cloves garlic, finely minced
½ 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#146;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.