Quick and Lean Kung Pao Chicken


1/4 cup regular-strength chicken broth
2 tablespoons each soy sauce and dry sherry
1 teaspoon each cornstarch and Oriental sesame oil
3/4 pound chicken meat, cut into 1/4 X 2 inch pieces
3 cloves garlic, chopped or slivered
1/4 - 3/4 teaspoon crushed dried hot red chilies
About 1 tablespoon salad oil
10 green onions, ends trimmed (6 cut into 1 1/2-inch pieces, 4 reserved for garnish)
1/3 cup unsalted dry-roasted peanuts
About 4 cups hot cooked rice

Mix broth, soy, sherry, cornstarch, and sesame oil to blend;  set aside.   Mix chicken with garlic and chilies.

In a wok or 12-inch frying pan over high heat, heat 2 teaspoons oil until hot.  Add half the chicken mixture;  stir-fry until chicken has golden brown tinge and is no longer pink in thickest part (cut to test), about 3 minutes;  remove to a dish.  Repeat with remaining chicken, adding oil as needed.

Return cooked chicken to wok;  stir in reserved sauce, onion pieces, and nuts.  Cook, stirring, until sauce bubbles and thickens, about 1 minute.  Serve with rice; add onion garnish.  Serves 4.

Per serving:
510 calories
28g protein
14g fat
65g carb
599 mg sodium
60 mg chol

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RIYAN Productions