Real African Dishes: [MC-AllEthnic-Recipes] Stir-Fry Spicy Kung Pao Chicken with Walnuts

Thursday, September 6, 2012

[MC-AllEthnic-Recipes] Stir-Fry Spicy Kung Pao Chicken with Walnuts - 35g Carbohydrate; 7g Dietary Fiber

* Exported from MasterCook *

Stir-Fry Spicy Kung Pao Chicken with Walnuts

Recipe By :Szechwan Style Chinese Cuisine by Lee Hwa Lin
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds boneless chicken breast -- or thighs, cut into 1/2" cubes
Chicken Marinade:
2 tablespoons gluten-free soy sauce
1 tablespoon rice wine
1 tablespoon water
4 teaspoons cornstarch
Stir Fry Ingredients:
3 teaspoons flavorless oil -- such as grapeseed oil
1 red bell pepper -- cut into thin strips
1 cup snow peas -- ends trimmed
1/2 cup fresh shitake mushrooms -- trimmed, halved
3 dried Asian chili peppers -- (3 to 4)
1 teaspoon Szechwan peppercorns
2 scallions -- cut into 1" lengths
2 teaspoons minced ginger
2 teaspoons minced garlic
Stir-Fry Sauce:
2 tablespoons water
1 tablespoon organic sugar
2 tablespoons rice vinegar
1 tablespoon rice wine
1 tablespoon gluten-free soy sauce
1 tablespoon sesame oil
1 teaspoon cornstarch
1/2 cup walnuts -- toasted in a pan

Mix Chicken Marinade together in a medium bowl. Add cubed chicken pieces
and toss well. Let sit for 10-15 minutes. Meanwhile, lay out Stir-Fry
Ingredients on a cutting board, and mix together Stir-Fry Sauce in a small
bowl.

Heat 1 teaspoon oil in a wok. Add red bell pepper strips and snow peas and
stir-fry one minute. Add shitake mushrooms and stir-fry another minute.
Remove from wok and set aside.

Heat remaining 2 teaspoons oil in wok. Add dried chili peppers and
Szechwan peppercorns and stir-fry until fragrant. Toss in scallions,
ginger and garlic and stir-fry another 30 seconds until fragrant. Add
marinated chicken and stir-fry until cooked through, about 4 minutes. Add
Stir-Fry Sauce and cooked vegetables and toss until sauce is thickened

Top with toasted walnuts before serving.

Notes: To make cutting the chicken easier, partially freeze. Then cut
chicken into 1/2" strips lengthwise, then crosswise.

Serves 5
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

AuthorNote: Adapted from Lee Hwa Lin's Szechwan Style Chinese Cuisine
cookbook. The original recipe calls for a technique whereby the chicken is
cooked in low-heat oil (4 cups of oil). I changed this to a stir-fry to
make it healthier.

Also, I significantly cut back on the amount of red chili peppers. To make
this a one dish meal, I added red bell peppers, snow peas and mushrooms.
Use whatever vegetables you have on hand. All you need is some steamed
brown rice to complete this meal.

Cuisine:
"Asian"
Source:
"Jeanette Chen, Jeanette's Healthy Living"
S(Formatted by Chupa Babi):
"Sept 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 400 Calories; 15g Fat (32.9%
calories from fat); 34g Protein; 35g Carbohydrate; 7g Dietary Fiber; 66mg
Cholesterol; 702mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1
Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 2314 0 1396 0 0 0 0 3559 0 0 901365 0 904437 0 0 0 0 0 5737
0 0 1396 0 0 0