Kung Pao Chicken traditionally has peanuts in it. I substituted water chestnuts instead. If you prefer the peanuts, add 1/2 cup to the recipe and 8 points to the entire dish.
Also, please note that I realize this has a lot of prep time in that chopping the veggies isn't a super fast situation. You could always substitute frozen if you were low on time; however, the fresh veggies make this super yummy so they are my recommendation. You could always go to your local grocery store salad bar (New Frontiers for Flagstaffians), or most grocery stores have chopped veggies in your produce section where they sell the packages lettuce. Whatever the case though, make it work for you. Hope you like it as much as I did!!
Servings: 4
WW Points: 6pts - only 3pts without rice!
Ingredients:
- 1lb of boneless, skinless chicken breast - cut into bite sized pieces
- 1/2 TB of corn starch
- 1tsp of olive oil
- 1 tsp of sesame oil
- 2 cloves of minced garlic
- 1 tsp of red chili flakes
- 4 green onions chopped
- 1/2 red bell pepper sliced thin
- 2 cups of broccoli florets
- 1 can of diced water chestnuts
- 1/2 cup of carrots sliced thin
- 1 cup of chopped zucchini
- 4 TB rice vinegar
- 6 TB soy sauce
- 2 TB splenda (or any sugar substitute)
- 1/2 cup of white or brown rice - I used white because I was in the mood, but obviously whatever you want!
- Dice chicken and put in ziploc bag - coat with corn starch
- Heat up pan w/ both oils - cook chicken through
- When chicken is done - set aside
- In pan, add garlic, green onions, red pepper flakes, all veggies
- Cook on medium high heat until veggies are tender crisp or whatever you like
- Pour in vinegar, soy sauce and sprinkle splenda
- Put chicken back into pan
- Continue tossing together on high to medium high heat until everything is coated and mixture is hot
- Serve over rice and ENJOY!!!!!
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