A healthy version of this universal favorite Asian dish.
||Combine vinegar, soy sauce and sugar in a small bowl and set aside.
||Combine chicken and cornstarch in a small bowl and toss to coat. Shake off excess and discard.
||Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
||Add celery to wok and stir fry about 3-5 minutes until crisp tender. Remove from wok.
||Add green onions, garlic, red pepper flakes (optional) and powdered ginger to the wok and stir fry for 15 seconds. Add the reserved sauce to the wok.
||Return chicken and celery to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
||Top with additional green onions if desired and serve with white rice.
||Note: you can substitute Splenda for the sugar without much change to the flavor.
There are 325 calories in 1 serving of Kung Pao Chicken.
Calorie split: 39% fat, 21% carbs, 40% protein.
Amount Per Serving
% Daily Values*
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