Best Ww 5 Points Kung Pao Chicken Recipes

Ww 5 Points - Kung Pao Chicken image

Provided by mariposa13

Categories Poultry

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons reduced sodium soy sauce
2 tablespoons dry sherry
1 garlic clove, minced
1 teaspoon mined pared gingerroot
5 ounces chicken cutlets, cut into 1-inch cubes
1 teaspoon peanut oil or 1 teaspoon vegetable oil
2 -3 mild dried chilies
1 ounce shelled roasted unsalted peanuts
1 medium red bell pepper, cut into matchstick pieces
1/4 cup diagnolly sliced scallion
1/4 cup canned ready-to-serve chicken broth
1 teaspoon cornstarch

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.

Nutrition Facts : Calories 290.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 41.4, Sodium 851.1, Carbohydrate 13.2, Fiber 2.8, Sugar 4.6, Protein 23.5

Hungry Girl Kung Pao Chicken 4 Ww Pts. image

Provided by Oolala

Categories Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

8 ounces boneless skinless chicken breasts, cubed
3/4 cup mushroom, cut into chunks
3/4 cup red bell peppers or 3/4 cup green bell pepper, cut into chunks
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup canned water chestnut, sliced, halved
2 tablespoons reduced sodium soy sauce
2 tablespoons water, cold, divided
1 1/2 tablespoons rice vinegar
2 teaspoons no calorie artificial sweetener, Splenda granulated
1/2 tablespoon cornstarch
1 tablespoon dry-roasted unsalted peanuts, chopped
1 teaspoon garlic, minced
1 teaspoon red chili sauce, can add more for extra spice if desired
salt, to taste
pepper, to taste
red pepper flakes, to taste

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!

Nutrition Facts : Calories 231.8, Fat 5.5, SaturatedFat 1, Cholesterol 72.6, Sodium 693.5, Carbohydrate 17, Fiber 3.5, Sugar 6.2, Protein 28.2