Kung Pao Chicken

Last night I made Healthy Kung Pao Chicken for my dad and sister. I am a huge fan of Chinese food... and breakfast, and sushi, and Italian... Ok, I love pretty much every kind of food. But I do love Chinese food, and if you ask my roommates, I very frequently crave it.

In general, Chinese food is pretty unhealthy, so this version is really delicious, makes 4 servings, and is only 350 calories per serving! I served it as is, but you can serve it over rice!

 Ingredients:

• 3 Tbl soy sauce
• 1 Tbl  fresh ginger, peeled and grated
• 1 tsp sugar
• 1 tsp cornstarch
• 1/2 tsp crushed red pepper
• 2 cloves garlic, minced
• 1/2 cup water
• 1 lb chicken breasts, cut into 1-inch chunks, boneless, skinless
• 3 tsp vegetable oil
• 1 large onion, cut into thin strips
• 2 small green bell peppers, cut into thin strips
• 2/3 cup (unsalted) roasted peanuts, produce

Directions:

In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 Tbsp. of the sauce to a medium bowl; add chicken and toss to coat. Marinate at room temperature for 10 minutes.

In a nonstick skillet, warm 2 tsp. oil over medium-high heat until very hot. Add the chicken and cook until meat loses its pink color throughout, about 5 to 10 minutes. Remove to a plate.

Add remaining 1 tsp. oil to the same skillet and heat until hot. Add onion and bell peppers, and stir-fry about 5 to 10 minutes, until peppers start to soften. (Add 1 to 2 Tbsp. water if skillet is dry.)

Pour remaining stir-fry sauce over vegetables and boil 1 minute. Return chicken to skillet along with peanuts and heat through. Serve over rice, if you like.