Best Hungry Girl Kung Pao Chicken 4 Ww Pts Recipes

HUNGRY GIRL KUNG PAO CHICKEN 4 WW PTS.

Steps:

• Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved; set sauce aside.
• Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
• Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water.
• Stirring occasionally, cook for about 5 minutes.
• Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
• Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick.
• Season to taste with salt, pepper, and red pepper flakes.
• Enjoy!

HUNGRY GIRL KUNG POW CHICKEN

Steps:

• Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside.
• Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
• Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water. Stirring occasionally, cook for about 5 minutes.
• Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
• Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes.

KUNG PAO CHICKEN (MARTIN YAN)

Steps:

• Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
• In another bowl, combine all sauce ingredients.
• Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
• Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
• Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
• Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
• Return chicken and chiles to wok; stir-fry 1 minute.
• Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

WW 5 POINTS - KUNG PAO CHICKEN

Steps:

• In small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic, and gingerroot.
• Add chicken and turn to coat.
• Cover with plastic wrap and refridgerate at least 30 minutes.
• In 12-inch nonstick skillet, heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute.
• Remove and discard peppers.
• To same skillet, add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute.
• Transfer nuts to plate, set aside.
• Using a slotted spoon, transfer chicken to same skillet, reserving marinade.
• Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, about 2-3 minutes.
• Transfer chicken to plate with peanuts, set aside.
• Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1-2 minutes.
• Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet.
• 5 Points per serving (serves 2).
• Add chicken and peanuts to skillet and cook, stirring constantly, until mixture comes to a boil and thickens, 2-3 minutes.

KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE)

Steps:

• Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
• Prep and chill veggies.
• Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
• About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
• Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
• Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
• Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
• Add cooked food to sauce and stir in peanuts.
• Serve over hot rice.