Heartburn Diet Recipe #71 – Kung Pao Chicken
Ingredients:
16 ounces boneless skinless chicken breast (cut into 1 inch cubes)
2 tsp low-sodium soy sauce
2 tsp sake or sweet white wine
1 tsp sesame oil
2 tsp rice vinegar
2 tsp honey
1 tsp cornstarch
2 cups water
1 cup jasmine rice
1 tbsp sesame oil
1 inch ginger root (peeled and minced)
2 Tbsp rice vinegar
2 Tbsp low-sodium soy sauce
3/4 cup water
1/4 cup dry roasted peanuts (chopped coarsely)
Preparation:
1) Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey and cornstarch in a bowl and stir until well blended. Add the chicken breast cubes and toss until coated. Place the bowl in the refrigerator.
2) While the chicken is marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.
3) Reduce heat to medium-low and simmer, partially covered, for about 25 – 30 minutes.
4) Do not boil away all of the liquid and do not stir the rice.
5) When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
6) Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger. Cook for about one minute.
7) Add the chicken and cook for about one minute until browned on the outside.
8.) Add the rice vinegar and soy sauce. Cook the chicken tossing frequently. When the chicken is nearly done add the water and stir until well blended. When the chicken is cooked through serve over the rice and top with the peanuts.
Servings = 4 | Serving size =4 ounces chicken with vegetables and rice
Nutritional Analysis (calculated without butter):
Calories: 406
Fat: 11 g
Saturated Fat: 2 g
Cholesterol: 65 mg
Sodium: 428 mg
Carbohydrates: 43 g
Fiber: 2 g
Sugar: 4 g
Protein: 32 g
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