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Kung Pao Chicken

Kung Pao Chicken

   

Kung Pao ChickenKung Pao Chicken


Recipe Details:
Chinese food is known for being too high on sodium and the sauces are often overloaded with sugar. So if you want to keep your diet diabetes-friendly, avoid take-out joints and make your favorite Chinese dishes at home. This way you will stay in control of the ingredients and make sure your dinner is not only tasty, but safe to eat. This recipe will give you such experience.


Ingredients:
  • Chicken (skinless & boneless, cut into ½” cubes) – 1 lb.
  • Chicken broth – 3.5 tbsp.
  • Red bell pepper (diced) – 1
  • Green bell pepper (diced) – 1
  • Dried red chili peppers (torn in half) – 6
  • Garlic (minced) – 2 cloves
  • Roasted cashews or peanuts (skinless) – ½ cup
  • Cornstarch – 0.5 tsp.
  • Low sodium oyster sauce – 1 tbsp.
  • Light low sodium dark soy sauce – 2 tbsp.
  • White vinegar – 2 tbsp.
  • Chinese rice wine – 1 tbsp.
  • Cornstarch slurry – 0.5 tsp. of cornstarch dissolved in 1 tsp. of cold water
  • Sweetener (equivalent to 2 tsp. of sugar)
  • Olive oil – 1.5 tbsp.
    Recipe Directions:
    Step 1
    Mix marinade: Combine rice wine, cornstarch, and oyster sauce.
    Step 2
    Mix chicken cubes into the marinade and let it stand for 10 minutes.
    Step 3
    Mix chicken broth, soy sauce, vinegar, and sweetener. Set the sauce mixture aside.
    Step 4
    Heat a large frying pan or a wok over high heat until it’s very hot. Coat the pan in olive oil. Add the garlic and chilies, then stir until the content becomes fragrant.
    Step 5
    Add the chicken to the frying pan and stir fry until the chicken is opaque.
    Step 6
    Add the green and red bell peppers, stir-fry for a minute. Then add the sauce mixture and bring to a boil.
    Step 7
    Add the cornstarch slurry while stirring, and simmer until the sauce thickens. Add in the nuts and mix well. Serve and enjoy!


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