Heathly Meals Monday: 500 Calorie Kung Pao Chicken

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All 6 sisters love Chinese Food. Typical Chinese food is usually loaded with calories and fat, so I went searching for something Chinese that was a little more healthy. I came aross this recipe from MyRecipes and knew I had to try it. Not only did we love it, but it will now be going on the meal rotation at our house!

Ingredients
2 Tablespoons of Dark Sesame Oil (Kirksville doesn't carry this so I used Extra Virgin olive oil)
1 cup chopped onion
2 garlic cloves, minced
1 pound boneless skinless chicken breasts
3/4 cup water
3 tablespoons low sodium soy sauce
2 teasoons cornstarch
1 teaspoon brown sugar
1/2 to 1 teaspoon red pepper flakes (I used a 1/2 teaspoon and it was still a little too hot for my kids- but my husband loves all things spicy)
1 cup snow peas, trimmed (I used sugar snap peas because we don't like snow peas at our house)
2 tablespoons chopped unsalted, dry-roasted peanuts

Heal oil in large skillet over medium - high heat. Add onion to pan, saute 3 minutes or until softened. Add garlic- saute 30 seconds. stirring constantly. Add chicken, saute 3 minutes or until chicken begins to brown

2. Combine 3/4 cup water, soy sauce, corn starch, brown sugar, and red pepper flakes and stir with a whisk until sugar dissolves. Add water mixture to pan, bring to a boil. Add bell pepper and snow peas to cap. Cook for 2 minutes or until veggies are crisp - tender and sauce thickens. Sprinkle with nuts.

Serve over brown rice. Serves 4.
(make sure that you only have 1/2 cup of rice to keep it under 500 calories)

- An egg roll is not included in this 500 calorie meal... although I really wish it were. :)

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    • Here are the ingredients from the original recipe on “my recipes.com”
      2 tablespoons dark sesame oil
      1 cup chopped onion
      2 garlic cloves, minced
      1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
      3/4 cup water
      3 tablespoons lower-sodium soy sauce
      2 teaspoons cornstarch
      1 teaspoon brown sugar
      1/2 teaspoon bottled minced ginger
      1 to 1 1/2 teaspoons crushed red pepper
      1 cup thinly sliced red bell pepper (about 1 large pepper)
      1 cup snow peas, trimmed
      2 tablespoons chopped unsalted, dry-roasted peanuts

  1. Rachel says:

    Oh my goodness, I LOVE this recipe! I subbed in 1 c. of a ‘Asian medley’ vegetable mix (baby corn, snap peas, broccoli, carrots) & cashews and it was so delicious. Big hit w/my husband and I plan on making this often! Thanks! :)

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