Chinese Kung Pao chicken, without all the guilt! This low calorie kung pao chicken recipe is full of flavor but not heavy on calories. I lower the fat in this Chinese dish by decreasing the amount of oil and increasing the spice and vegetables.

Kung Pao Chicken

Ingredients:

• 1 pound chicken tenders, cut into bite-size pieces
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 10 dried red chili peppers cut in half and remove the seeds
• 1 red bell pepper, sliced
• 2 cups broccoli
• 1/3 cup dry roasted peanuts or cashews
• 2 green onions, cut into 3 inch lengths

mixed vegetables

Marinade:

• 4 teaspoons soy sauce
• 4 teaspoons rice wine
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Sauce:

• 1/4 cup dark soy sauce
• 2 tablespoons rice wine
• 2 teaspoons white sugar

Directions

Combine the ingredients for marinade and mix together. Place chicken pieces in a bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 25 minutes.

In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Heat 1/2 tablespoon vegetable oil in wok or skillet over high heat. When hot add the chicken pieces. Cook until the chicken has turned white on the outside and is still a bit pink in the center; about 2-3 minutes. Remove the chicken. Add the remaining 1/2 Tbs. oil to the skillet. Add the garlic and chilis; cook and stir until the garlic begins to turn brown and the peppers begin to darken.

Add red bell pepper, and chicken cook for 1 minute, stirring. Add broccoli and cook for another 1 minute. Add the prepared sauce to skillet, and bring to a boil, cook until a mixture thickens about 30 seconds.  Stir in the peanuts and green onion until the green onion becomes limp. Serve immediately over plain or whole grain brown rice.

Note: Increase or decrease the amount of dried red chili peppers to suit your spice threshold, and simply pick them off your plate if you want the flavor without the fire.

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