RECIPE: Kung Pao Chicken

teddymomMarch 17, 2004

I found this recipe for a low carb version of Kung Pao Chicken (my favorite!!). I made it last night and it was really good so I thought I would share!

Kung Pao Chicken

Marinade

2 tsp. rice or white vinegar

2 Tbsp. soy sauce

Hot pepper sauce

1 Tbsp. finely chopped fresh ginger

1 green onion, chopped

Chicken & Vegetables

1 lb. boneless, skinless chicken breast, cut into cubes

1/3 cup peanut oil

Broccoli, peppers, carrots  chopped into pieces

¾ cup thinly sliced cabbage (or more if desired)

Seasonings

1 Tbsp. soy sauce

2 tsp. Splenda

1 tsp. rice or white vinegar

Mix vinegar, soy sauce, hot sauce, ginger and onion in a large bowl. Stir in chicken and marinate 15 minutes at room temperature or up to 12 hours in fridge.

Meanwhile, stir fry vegetables in oil over high heat until tender crisp  about 3 or 4 minutes. Transfer to a bowl. Add marinated chicken and marinade to skillet and stir fry until almost done. Add soy sauce, Splenda and vinegar mixture along with vegetables. Cook stirring an additional 3 or 4 minutes until chicken is cooked through. (Serves 2 or 3 with 10.6g carb per serving)

Sue

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Ilene29

This sounds good i will have to make it sometime. And i printed it out.
I just got a recipe book on low crab on i will post some of them.
Ilene

    Bookmark   March 18, 2004 at 9:30AM
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monicatx

Thanks for the recipe. It sounds great. In fact I have the chicken marinating right now.

    Bookmark   August 11, 2004 at 11:39AM
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teddymom

Monica, did you like it? I had it for supper on Wednesday night as well - I made mine spicier this time with a bit more of the Sambal Olek. YUMM
Sue

    Bookmark   August 13, 2004 at 1:56PM
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monicatx

Hi, Teddymom: I loved the recipe. Since I follow a diabetic & sugar busters diet, and this fit right in.

I made a couple of additions: since I'm lazy, I used packaged coleslaw cabbage instead of slicing a cabbage. Also I added 1 - 2 tablespoons of Oyster Sauce. That is great in any stirfry. The Splenda added just a touch of sweetness. This recipe is a keeper. I can add all the veggies the the doctor is always telling me to eat and still enjoy the meal.

Thanks for sharing. Monica

    Bookmark   August 14, 2004 at 12:49PM
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neesie

This sounds like a winner! I'm going to try it this up-coming week. Like Monida, I will use the pre-packaged coleslaw instead of slicing cabbage. I love shortcuts to a good recipe.

    Bookmark   April 12, 2008 at 11:21PM
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