Ingredients
-
1
-
1
-
1
-
3/4
-
3/4
-
8
-
4
-
3
-
4
-
1
-
2
-
2
-
2
-
-
Directions
Hungry Girl Kung Pow Chicken, Got this from the daily email from HG This looks really good Saved here for safekeeping , Very tasty! I only used 3 tbs of low sodium soy sauce to cut back on the sodium and it still tastes great! Also, as another suggested, using pre-cut broccolli slaw instead of celery and some of the other veggies saves time , Enjoyed making this recipe ~ I’m a chopper, what can I say! Used a red bell pepper & served this colorful chicken dish over a mix of rice & peas! Considering the amount of sodium already in the ingredients, I omitted any S&P at the end & cut back the red chili sauce to 1 teaspoon! Loved it, & thanks much for sharing! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Begin by Combining 2 Tablespoons of Cold Water With Soy Sauce, Vinegar, Splenda, Cornstarch and Chili Sauce -- Stir Well Until All Ingredients Have Dissolved. Set Sauce Aside. |
|
2
Done
|
Spray a Large Pan or Wok With Nonstick Spray, and Bring to Medium-High Heat. |
|
3
Done
|
Add Chicken, Mushrooms, Bell Peppers, Celery, Onion, Garlic and 2 Tablespoons of Water. Stirring Occasionally, Cook For About 5 Minutes. |
|
4
Done
|
Once Chicken Is Almost Fully Cooked but Still Tender, Add Peanuts and Water Chestnuts to the Pan or Wok. |
|
5
Done
|
Raise Heat to High, Give Sauce a Stir, and Add It to the Pan/Wok as Well. Mix Entire Dish Until All Ingredients Are Coated in Sauce, and the Sauce Is Hot and Thick. Season to Taste With Salt, Pepper, and Red Pepper Flakes. |
