Kung Pao Chicken

Ingredients

• 1 tsp gingerNutrition
• 0.12 tsp red pepper flakesNutrition
• 2 tbsps rice vinegarNutrition
• 1 tbsp Asian sesame oilNutrition
• 3 cups chopped celeryNutrition
• 16 oz chicken breastNutrition
• 3 cloves garlic, mincedNutrition
• 4 medium scallionsNutrition
• 1/2 cup peanutsNutrition
• 4 tbsps soy sauceNutrition
• 2 tsps sugarNutrition
• 2 tbsps cornstarchNutrition

Directions

1. 1Combine vinegar, soy sauce and sugar in a small bowl and set aside.
2. 2Combine chicken and cornstarch in a small bowl and toss to coat. Shake off excess and discard.
3. 3Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
4. 4Add celery to wok and stir fry about 3-5 minutes until crisp tender. Remove from wok.
5. 5Add green onions, garlic, red pepper flakes (optional) and powdered ginger to the wok and stir fry for 15 seconds. Add the reserved sauce to the wok.
6. 6Return chicken and celery to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
7. 7Top with additional green onions if desired and serve with white rice.
8. 8Note: you can substitute Splenda for the sugar without much change to the flavor.

Nutrition per serving