Detalles de la receta

Kung Pao Chicken

Número de Porciones: 4

Tamaño de la porción: 1 cup of meat mixtures, plus 1/2 cup rice

Here’s a healthy variation of a classic Chinese recipe that you can easily make at home. The crunchy peanuts make a wonderful contrast to the chicken.

Nombre: Cantidad:
lite soy sauce 1.50 Tbsp
rice or white wine vinegar 2 tsp
to 10 drops hot pepper sauce, or to taste (optional) 6
finely chopped fresh ginger or 1 tsp ground ginger 1 Tbsp
green onion, sliced 1
lb boneless, skinless chicken breast, cut into bite-sized pieces 0.75
thinly sliced cabbage 1 cup
celery stalk, sliced 1
(about 1/4 cup) dry-roasted salted peanuts 2 oz
canola oil 1 Tbsp
fat-free reduced-sodium chicken broth 2 Tbsp
light soy sauce 1 Tbsp
Splenda 1 Tbsp
rice or white wine vinegar 1 tsp
uncooked white rice, cooked according to package directions, but prepared without fat or salt 1 cup

In a large, non-reactive bowl, mix the soy sauce, vinegar, hot pepper sauce, ginger, and onion. Stir in the chicken. Cover and marinate 15 minutes at room temperature (or up to 12 hours if refrigerated).


In a large skillet over medium-high heat, cook the cabbage, celery, and peanuts in the oil and broth until the vegetables are crisp-tender, stirring, about 3 or 4 minutes. With a slotted spoon, transfer the vegetables and nuts to a bowl.


Add the marinated chicken and marinade to the skillet. Cook the chicken over medium heat, stirring, until it changes color, about 3 minutes. Add the soy sauce, Splenda, and vinegar, along with the reserved vegetables.


Cook, stirring, an additional 3 or 4 minutes until the chicken is cooked through. Serve over white rice.

Información nutricional (por porción)
Calorías 320
Calorías de grasa 108
Grasa total 12g
Grasa saturada 2g
Colesterol 49mg
Sodio 519mg
Potasio n/a
Carbohidratos 27g
Fibra dietética 3g
Azúcares 3g
Proteína 26g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Starch 2 Vegetable 3 Lean Meat 1/2 Fat