Low-Fat Kung Pao Chicken

The kung pao chicken found in shopping malls around the world is high in fat because it uses dark meat chicken and is deep-fried. This meal provides the flavor with less fat.

Serves: 6Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 6 boneless, skinless chicken breasts (4 oz. each), cut in strips
  • 4 cups broccoli florets
  • 1 tsp. sesame oil
  • 1 clove garlic, peeled and minced
  • ½ tsp. all-purpose seasoning
  • 2 Tbsp. ground ginger
  • 1 tsp. crushed red pepper
  • 1 cup chicken broth
  • 1 cup water
  • 3 Tbsp. hoisin sauce
  • 3 Tbsp. rice wine vinegar
  • 3 Tbsp. low-sodium soy sauce
  • ¼ cup peanuts
  • 1 tsp. cornstarch

Directions

  • Mix all ingredients in a large bowl.
  • Spray a large skillet or wok with nonstick spray and heat over medium-high heat. Add chicken mixture to skillet. Sauté for 10 to 15 minutes, stirring often.