Kung Pao chicken is a very tasty Chinese dish, but it is usually loaded with fat.
This lightened up version keeps all the flavor but leaves out the extra fat and calories. Even if you have never tried the original, give this recipe a try. If you only use 1 tsp red chili sauce, it is not spicy at all. If you like your food with a little kick, definitely add a little (or a lot) more 🙂
Kung Pao Chicken 2 servings
2 Tbs reduced sodium lite soy sauce
1 1/2 Tbs rice vinegar
2 tsp splenda
1/2 Tbs corn starch
4 Tbs cold water, divided
1 tsp red chili sauce (or more, to taste)
8 oz. raw boneless skinless chicken breast, cubed
1/8 tsp salt
1/8 tsp black pepper
3/4 cup mushrooms, roughly chopped (I used portabella for extra flavor)
3/4 cup bell pepper, roughly chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1 tsp garlic, minced
1/4 cup canned sliced water chestnuts, drained and halved
1 Tbs dry roasted unsalted peanuts, chopped
(optional) 1 tsp crushed red pepper
To make the sauce, combine 2 Tbs cold water with soy sauce, vinegar, splenda, corn starch, and chili sauce. Stir well and set aside.
Spray a large skillet with nonstick spray and bring to medium-high heat. Season chicken with salt and pepper, and add to skillet. Add mushrooms, bell peppers, celery, onion, garlic, and 2 Tbs water. Stirring occasionally, cook for about 5 minutes, until chicken is fully cooked but still tender.
Add water chestnuts and peanuts to skillet. Raise heat to high, give sauce a stir, and add to skillet as well.
Mix until sauce has thickened and coated chicken/veggie mixture. If you like, season to taste with salt, pepper, and crushed red pepper.
1/2 recipe (about 1 1/2 cups) is 6 points plus.
Serve with a side of brown rice, or steamed broccoli for a low-carb option.