Kung Pao Chicken

Serves: 2

Calories: 660

Carbs: 63 g

Fiber: 7 g

Protein: 36 g

Grade: A-

Cost: $3.37

MARINADE

• 250 g chicken, cubed and dusted with 2 t corn starch and 1/4 t soda

• 10 g oyster sauce

• 10 g hoisin sauce

• 30 g rice wine

• 30 g tamari

• 1 t corn starch

• 1/2 t chili paste

• 1/4 t soda

• dash of Maggi

SAUCE

• 3 T chicken broth 

• 2 T rice vinegar

• 2 T tamari 

• 2 t sugar 

• 1/2 t chili paste 

• 1/2 t corn starch

• 1/8 t white pepper

• 1/8 t sesame oil 

• 1/8 t lemongrass powder pinch

• 1 dash Maggi 

STIR FRY

• 75 g bell pepper, large dice

• 1 T garlic, crushed (3 cloves)

• 1 T ginger paste

• 75 g celery, sliced

• 75 g water chestnuts

• 75 g carrot slices

• 75 g peanuts or cashews 

• STIR FRY SAUCE

• Marinate the chicken for at least 10 minutes. Make sauce. Stir fry chicken (in 2 batches) with garlic and chilies for about 3 minutes. Add veggies and fry for about 30 seconds. Add sauce and thicken for about a minute. Add peanuts.

• SERVE with 1 cup steamed rice per person