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Kung Pao Chicken
Number of Servings: 4
Serving Size: ¼ recipe
|boneless chicken breasts, diced||0.75 lb|
|rice wine vinegar||1 tsp|
|egg white||1 ea|
|canola oil, divided||2 Tbsp|
|Nonstick cooking spray|
|white wine||1 Tbsp|
|garlic, minced||1 clove|
|green onion, chopped||1 ea|
|red chili peppers, chopped||2 ea|
|fresh ginger||1 slices|
|Chinese hot sauce, if desired|
In a small bowl, combine chicken, vinegar, egg white, cornstarch, and 1 Tbsp oil. Spray wok with cooking spray. Stir-fry prepared chicken until done, but not dry. Remove chicken and wipe out wok. Spray again with cooking spray. Add remaining oil, heat wok, and sauté garlic, onion, chili peppers, ginger, salt, sugar, and hot sauce. Add chicken. Stir and serve over rice.
|Calories from Fat 90|
|Total Fat 10g|
|Saturated Fat 1g|
|Dietary Fiber n/a|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1/2 Carbohydrate / 3 Lean Meat / 1 Fat|
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