Kung Pao Chicken

by Michelle on February 8, 2010

I think Oriental Recipes have to be one of the best choices for dinner when you’ve not had the best day and need something quick, delicious and colorful! And it seems as if you can substitute the heck out of the recipe and it always tastes great!

Mr. Tastebuds and I have completely different tastes in food. He craves vegetables of any kind and they are a must at every meal. Although I like vegetables, I could easily do without but lately I’ve been craving chicken and could easily eat chicken five times a week. So to satisfy both of our current cravings I decided to make King Pao Chicken, something I’ve never made before. I do have to be careful with some recipes due to the carbohydrates. The photos are actually my portion being I can eat just about anything. Mr. Tastebuds portion was served with 1/2 c. brown rice because it has a lower glycemic index of 55 when compared to white rice at 70.

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Kung Pao Chicken
Recipe adapted from
For Your Diabetes Life

Makes 4 servings
Per Serving: Calories 257.6; Carb 11.3; Saturated Fat .9; Total Fat 8.2

1 TBL canola oil , divided
4 c fresh broccoli florets (I used 3 c broccoli)
1 TBL fresh ginger root , grated (divided)
2 TBL water
1/2 tsp hot red pepper flakes
1 lb boneless skinless chicken breasts , cut into 1/4-inch strips
1/2 c fat free reduced sodium chicken broth
2 TBL hoisin sauce
2 TBL rice vinegar
2 TBL low sodium soy sauce
1 tsp cornstarch
4 garlic cloves , minced
2 TBL Nuts, peanuts, salted , coarsely chopped (I used 4 TBL peanuts)

My additions:
1/2 c. chopped fresh red sweet pepper
1/2 c. green onion, chopped

1. Pour 1 teaspoon of oil in a large frying pan; heat over medium-high heat. Sauté broccoli and 2 teaspoons ginger in oil for 1 minute. Pour in water and place lid on pan. Cook another 2 minutes. Take broccoli out of pan and reserve in a warm place.

2. Pour 2 teaspoons of oil in the same pan and heat. Add 1 teaspoon ginger, red pepper, and chicken to pan and cook for 4 minutes or until chicken is fully cooked, stir occasionally.

3. Whisk together broth, hoisin sauce, wine vinegar, soy sauce, cornstarch, and garlic. Pour mixture over chicken in the pan and cook, stirring until sauce thickens. Spoon broccoli back into pan and warm through. When ready to serve, top with peanuts.

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I’m now starting my sixth week of the Ten in 10 Challenge and so far I’ve averaged working out three times a week! And I’m doing pretty well with my weight training too, although last week I missed a few days due to problems with my shoulder.

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Comments

  • theUngourmet February 8, 2010 at 7:08 am

    I love Kung Pao Chicken and as usual, your photos are gorgeous!!

  • Pete February 8, 2010 at 7:54 am

    Kung Po Chicken is my all time favourite. Nice to add brocolli to it!

  • Fotobloggen 2010 February 8, 2010 at 7:55 am

    easy, healthy , goodlooking and i guess even tasteful

    Christina, sweden

  • The Muse February 8, 2010 at 8:35 am

    Congrats on sticking to your challenge!

    I just sat through a conversation with my beloved on the topic of whole wheats…it came to light as I was helping put away the groceries and found he had purchased a different type of pasta….
    :)

    He loves your blog! (me too)!

  • Allie and Pattie February 8, 2010 at 9:17 am

    Asian food is a favorite of Allie’s. She would love this! By the way, I’m a trainer. Don’t take any chances with your shoulder if you’re feeling pain-it is one of the easiest areas to injure and rarely heals well. Feel better
    xoxo Pattie

  • Pam February 8, 2010 at 11:56 am

    I love Asian stir fries, all the veggies!

  • My Carolina Kitchen February 8, 2010 at 12:56 pm

    My husband loves his wok, which we’ve had for years and years and it’s well seasoned. I’ll have to give him this recipe. He would love it.
    Sam

    P.S. So would I by the way. I too love stir-fry.

  • Koek! February 8, 2010 at 1:00 pm

    Looks gorgeously bright and healthy… And I just like saying ‘Kung pao’…

  • Karen February 8, 2010 at 1:01 pm

    This looks so good! We love veggies and my husband also wants more. I’ll be trying this recipe real soon.
    Thanks!
    Have great day.
    Karen
    Ladybug Creek

  • Kat February 8, 2010 at 2:11 pm

    Good job on your exercise. The Kung Pao looks delicious.

  • SavoringTime in the Kitchen February 8, 2010 at 2:35 pm

    Sounds like a delicious lo-cal meal! Thanks so much for the recipe – I’m going to try it.

  • YankeeQuilter February 8, 2010 at 3:12 pm

    Kung Pao is the only meal my DH orders in Chinese restaurants and rarely does it taste the same twice! I like to make it since it is the only way I can get him to eat vegetables!

  • Kate February 8, 2010 at 3:18 pm

    I love Kung Pao Chicken and for some reason have always been intimidated when it comes to make Chinese food…maybe because it is a good excuse to go out to dinner!?

    This looks delicious and something that I could make easily. Thanks for sharing this healthy meal.

  • Nancy @ TheSensitivePantry February 8, 2010 at 4:28 pm

    Mmm. Love it. And, the photo is spectacular. Needed some ideas for new dishes and this one looks perfect. Thanks!

  • Elle February 8, 2010 at 4:42 pm

    Looks amazing! Plus easy and so pretty! Makes me want to jump through my laptop to enjoy some lunch!

  • Megan February 8, 2010 at 4:45 pm

    Diabetic or not, that looks and sounds great – we eat a lot of chicken in our house too, and vegetables are a must!

  • Cheryl B. February 8, 2010 at 4:57 pm

    Your comment “substitute the heck out of” technically equals “personalizing” a recipe. And to do so, you must use insight mixed with creativity. So therefore, it is something all cooks should practice. Your setting a very good example ;-}

    It’s funny, in this house it is also the husband whom loves and craves all types of vgetables. Funny because according to most theroys out there – the women are the healtier eaters, not the men.
    Aw well, at least one of the two of us are ;-p Hey, I prefer whole wheat bread products and he definetly doesn’t. Does that count?

    The main thing I do not like about most oriental foods, is the soy sauce and the ginger in them. Occasionally I like a ginger snap cookie, and I have learned to add an untasteable small amount of ginger to things such as baked beans and chili due to how it helps cut their after eating gas results. But otherwise, I really do not at all care for the taste of ginger.

    I do like sweet and sour pork – espically when the pork has been cooked in a deep fry batter … yum!!! So I get that while my husband and (espically)son #4 enjoy other items on the menus.

    Hope your shoulder is feeling much better VERY soon!!! Do shoulders affect being “well balanced?” hehehe

  • Barbara @ VinoLuciStyle February 8, 2010 at 5:04 pm

    It looks delicious and healthy and a welcome respite from a day of chili and more chili. Snowed in today, have all the ingredients…Kung Pao it is for tonight!

  • Sook February 8, 2010 at 5:12 pm

    Oh I love kung pao chicken. I love how you added a lot of vegetables too! It’s much healthier that way. :)

  • teresa February 8, 2010 at 6:04 pm

    i love all of those pretty veggies in there, great recipe!

  • Joanne February 8, 2010 at 6:14 pm

    I love Kung Pao chicken but haven’t ordered it in decades because it is so bad for you when get it take-out style. I’m sure this tastes infinitely better anyway! I’m going to have to agree with Mr. Tastebuds – I’m all about the veggies.

  • kat February 8, 2010 at 6:42 pm

    That looks so bright & inviting

  • The Quintessential Magpie February 8, 2010 at 6:52 pm

    Michelle, that looks SO good! You always take such great pics of food. Bravo!

    XO,

    Sheila :-)

  • Kim February 8, 2010 at 7:41 pm

    Those pictures are magnificent. I felt like the plate of kung pao was right in front of me:D This looks like a wonderful and much healthier version. Kung Pao is a favorite of both me and my husband.

  • Kayte February 8, 2010 at 9:29 pm

    Looks delicious and extremely healthy, too! I need to learn how to make more Asian food, definitely not very versed in doing that. Thanks for the inspiration.

  • Chow and Chatter February 8, 2010 at 11:44 pm

    love this as well healthy and quick

  • Megan February 9, 2010 at 1:16 am

    This looks so dang good and I’m starving. Half tempted to run to the store and get the stuff i would need. Ahhh, maybe just a PBJ and I’ll send this to the printer! Thanks for a great recipe!

  • mrs. c February 9, 2010 at 3:12 am

    I have never tried Kung Pao Chicken, didn’t know it was so easy to make. I think I will make some tomorrow night, just didn’t have fresh ginger. Did you know you can keep fresh ginger in the freezer, saw it on HGTV, just peel it and put it in a ziplock.

  • Sophie February 9, 2010 at 12:46 pm

    A georgous & ooh so tasty chicken dish!

    Yummie!

  • Erica February 9, 2010 at 3:31 pm

    I love the look of that broccoli in the picture! Great flavors and beautiful dish.

  • Danielle February 9, 2010 at 10:21 pm

    stir fry’s are the best!! this looks fantastic! so quick and easy

  • Mimi February 10, 2010 at 5:37 am

    I love Kung Pao Chicken, and your version looks fresh and delicious.
    Mimi

  • biz319 February 10, 2010 at 3:07 pm

    That looks delicious! I found you through Amanda’s Cooking –
    Glad I found your site, I am diabetic too, but I take insulin so in the last three years I’ve gained 30 pounds – yikes!

    Trying to make better choices 😀

  • Cristie February 10, 2010 at 10:42 pm

    Oh, this has to be one of my favorite’s. Thanks for the recipe. Delicious!

  • kellypea March 19, 2010 at 1:02 am

    Congrats to you for keeping up with your workouts! I love Kung Pao Chicken and this is making me hungry right now!

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