Kung Pao Chicken
Kung Pao chicken is a popular staple in Sichuan-style Chinese restaurants; many use it to measure the skills of a chef! Because chilies, garlic and onions are the main ingredients it can be easy to overpower one’s palate. This version offers a delicate balance between all of the flavors, and it’s lightened up too!
Cornstarch is typically added to the dish to thicken the sauce, but I opted for whole-wheat flour and much less oil. This dish is super easy to make and the aromatic onions, garlic and chilies are guaranteed to make your mouth water.
Dish Type: Meat- Meal
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 1 1/2 lb pound skinless, boneless chicken breast cut into chunks
- 3 Tbsp light soy sauce
- 2 Tbsp sesame oil
- 2 1/2 Tbsp Heckers Whole Wheat Flour
- 2 Tbsp hot Chile paste
- 1 tsp distilled white vinegar
- 2 tsp brown sugar
- 1 yellow onion, chopped
- 1 Tbsp chopped garlic
- 1 (8 ounce) can water chestnuts
- 1oz cashews
- Marinade: Combine 1 1/2 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp chili paste and 1 Tbsp flour and mix well.
- Place chicken in a medium sized bowl and coat with marinade. Cover dish and place in refrigerator for 20-30 minutes.
- While chicken is marinating create sauce by combing 1 1/2 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp flour, 1 Tbsp chili paste, vinegar and sugar. Mix together and add onion, garlic, water chestnuts and cashews.
- Heat sauce in a medium skillet for 10-15 minutes on low- med heat.
- Remove chicken from refrigerator and sauté in a large skillet for 5-8 minutes or until cooked.
- Combine chicken with sauce and cook for an additional 2 minutes stirring.
Serve with Brown Vegetable Fried Rice.
Nutrition Info (per serving): 250 cals, 7g fat, 1g polyunsaturated fat, 2g monounsaturated fat, 15g carb, 2g fiber, 28g protein, 1,216 mg sodium