Kung Po Chicken

Chicken Recipes 'To-Go'

Spicy Chicken Recipes

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Ingredients:

2 whole chicken breasts

SAUCE

1 egg white
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp cold water

COOKING INGREDIENTS

2 scallions, cut in 1/4 in
8 whole dried red chili pepper
1 tsp sugar
1/2 tsp salt
1 tsp cornstarch
1 tbsp soy sauce
1 tsp distilled white vinegar
1 tsp sesame oil
2 tbsp water
6 tbsp peanut or corn oil
1/2 cup roasted peanuts

Instructions:

Cut chicken into 1/2 inch cubes. You will have about
1-1/2 cups. Combine the egg white, cornstarch, soy
sauce and 1 tbsp water and add to chicken cubes,
mixing well. Set aside for 30 minutes. Wipe the chicli
peppers clean with a wet towel. Remove the tops and
set aside on plate with scallions Combine the sauce
ingredients in a cup. Set aside near cooking area.
Place a strainer over a pot near the cooking area.
Heat a wok over moderate heat until it is very hot.
Add the peanut oil and heat to about 300. Mix the
chicken again and add to the hot oil. Raise the heat
to high and stir the chicken until it separates or
until most of the chicken has changed color but is not
yet completely cooked. Pour the oil and chicken into
the strainer to drain. As soon as the oil has drained
away, transfer the chicken to a plate. Heat the same
wok. Add 2 tbsp of the drained oil, brown the chile
peppers until they turn dark red, then add the
scallions and the cooked chicken and stir fry for 1
minute. Stir the sauce mixture well and add it to the
chicken while stirring over high heat until it
thickens and coats the chicken with a clear gaze. Add
the peanuts and mix well. FROM: LYNN PEISCHEL (MFVN59B)

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)