Try one of our Weight Watchers Chicken Recipes from our
collection of healthy eating recipes.
Kung Pao Chicken
1 egg white
2 tsp cornstarch
Pinch salt
1/2lb boneless skinless chicken breast, cut into 3/4" cubes
1 TBS Hoisin sauce
1 TBS rice vinegar
2 tsp reduced sodium soy sauce
1 tsp sugar
1/2 tsp hot chili paste (crushed red pepper flakes can be substituted)
1 garlic clove, minced
2 tsp peanut oil
4 dried scechuan chile peppers, seeds removed and discarded
3 cups steamed broccoil florets
1/4 cup unsalted dry roasted peanuts, coarsely chopped
In a medium bowl, whisk the first 3 ingredients until smooth. Add the chicken
and stir to coat. Refrigerate, covered for about 30 minutes.
In a small bowl, combine the hoisin through the garlic with 3 TBS of water. In a
large nonstick skillet or wok, heat oil. Add the peppers and cook, stirring as
needed until peppers are blackened, about 1 minute. With a slotted spoon,
transfer the peppers to a plate, reserving the oil in the skillet.
Return the skillet to the heat; add the chicken mixture. Cook tossing lightly,
until the chicken becomes translucent (do not brown), 1-2 minutes. Transfer
chicken and juices to a plate and keep warm.
Return the skillet to the hear; add the hoisin sauce mixture and cook, stirring
constantly, about 30 seconds. Stir in the chicken, broccoli and peppers; cook,
stirring gently until heated through, 2-3 minutes. Sprinkle with the peanuts,
serve at once.
