Ww 5 Points - Kung Pao Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 in small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic, and gingerroot.
• 2 add chicken and turn to coat.
• 3 cover with plastic wrap and refridgerate at least 30 minutes.
• 4 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.
• 5 remove and discard peppers.
• 6 to same skillet, add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute.
• 7 transfer nuts to plate, set aside.
• 8 using a slotted spoon, transfer chicken to same skillet, reserving marinade.
• 9 cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, about 2-3 minutes.
• 10 transfer chicken to plate with peanuts, set aside.
• 11 add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1-2 minutes.
• 12 add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet.
• 13 5 points per serving (serves 2).
• 14 add chicken and peanuts to skillet and cook, stirring constantly, until mixture comes to a boil and thickens, 2-3 minutes.