Kung Pao Chicken – A small batch

June 29, 2013 at 11:06 am Leave a comment

kung pao (2)

1 chicken breasts, boneless and skinless, cut into 1/2 inch cubes
1 cup broccoli florets
1 teaspoon crushed red pepper flakes
1/3 cup peanuts
1 clove garlic, minced
oil for sauteing

Marinade:
1 teaspoon soy sauce
1 teaspoon rice wine or rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch

Sauce:
2 tablespoons soy sauce
1 tablespoon rice wine or rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil

Combine cubed chicken with the marinade
marinate for about 30 minutes

Prepare the sauce and set aside

Heat the pan over high heat
add 1 tablespoon oil
when the oil is hot, add the chicken and stir-fry until it begins to brown
remove from pan and set aside

Heat an additional tablespoon of oil in the dirty pan
add the garlic and stir-fry until aromatic (about 30 seconds)
add chili flakes
add the sauce to the pan and bring to a boil
add the chicken back into the pan
add the broccoli and peanuts
combine, coating chicken well with sauce (I needed to add a splash of water to loosen up the sauce)

Makes 2 servings = 8 carbs each

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Entry filed under: Chinese, For One or Two, Low Carb, Main Course, Popular Ethnic Dishes. Tags: .

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