Kung Pao Chicken

 Kung Pao Chicken

adapted from Food & Wine

This is a mildly spicy version of kung pao chicken but beware if the tiny Thai chiles they really pack a punch. The traditional version is usually made with boneless chicken thighs but I lightened it up by using chicken breasts.

Szechuan peppercorns,, small Thai chiles and Furikake seasoning are available online or in Asian markets.

Makes 4 servings                                                                            

1 WW Blue points / serving without rice  4 WW Blue points / serving with rice

Cooking spray

1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces

1 scallion, finely chopped

1 Tbsp. sliced peeled fresh ginger

1/2 tsp. Szechuan peppercorns

8 dried small Thai chiles

2 cloves of garlic, thinly sliced

1 Tbsp. rice vinegar

1 Tbsp. soy sauce

1 tsp. sugar substitute

1 tsp. dry sherry

1 tsp. potato starch

2 Tbsp. chopped roasted cashews or peanuts

Furikake seasoning, for garnish (optional)

2 cups cooked rice for serving (optional)

1. In a pan coated with cooking spray, cook the chicken until cooked through, about 4 minutes. Transfer the chicken to a bowl and set aside.
2. Recoat  the pan with cooking spray. Add the scallion, ginger, peppercorns, chiles and garlic; cook until fragrant, about 45 seconds.
3. Return the chicken to the pan. Stir in the vinegar, soy sauce, sugar substitute, soy sauce, wine and potato starch. Cook until the sauce is thick and fragrant, about 1 minute.
4. If using rice, mold the rice in the center of the dish and spoon the chicken around the sides.
5. Sprinkle with furikake seasoning and nuts before serving.

Enjoy!