20-Minute Kung Pao Chicken - 5 pts WW FS ~

cookingprofessionally.com

Cindy A

Entire recipe is 30 pts WW FS. Serves 6 = 5 pts/serving. Additional points for rice.

subheading: Chicken:

28 ounces boneless/skinless chicken breast cut into 1 inch cubes

1 tablespoon dry sherry (2 pt)

1 tablespoon less sodium soy sauce - Kikkoman Less Sodium (1 pt)

2 teaspoons baking soda (0 pts)

1 teaspoon cornstarch or corn flour (1 pt)

subheading: Sauce:

½ cup low-sodium chicken stock (or broth) - Fat Free, Reduced Sodium (0 pts)

6 tablespoons light soy sauce (pts figured above)

2 tablespoons balsamic vinegar (2 pts)

2 tablespoon dry sherry (pts figured above)

2 tablespoons sugar (7 pts)

1 teaspoon cornstarch (pts figured above)

subheading: Stir Fry:

4 tablespoons cooking oil, divided (17 pts)

1 ½ tablespoons garlic (4 to 6 cloves)

1 tablespoon ginger

½ red bell pepper, seeded and diced

½ green bell pepper, seeded and diced

8 to 10 dried chilies cut into ½-inch pieces (adjust to spice/taste desired)

1 tablespoon Sichuan peppercorns, lightly toasted and ground

4 green onion or scallion stems, cut into 1-inch pieces

½ cup roasted/unsalted peanuts XXX

2 teaspoons sesame oil, optional XXX

Note: Ingredients may have been altered from the original.

Directions at cookingprofessionally.com

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