Fast Fix : Kung Pao Chicken Recipe

Start to Finish: 30 Minutes
Recipes Makes 4 Servings

Ingredients You Will Need:

10 oz. Boneless Skinless Chicken Breasts, cut into bite size pieces
2 TSP. of Low Sodium Soy Sauce, divided
1/2 TSP. of Cornstarch
2 to 3 Dried Red Chilies
2 TSP. of Cooking Oil
2 Cloves of Garlic, finely minced
1 Red Bell Pepper, cut into 1-in. dice
3 TBSP of Fat-Free Vegetable or Chicken Stock
1 TBSP. of Chinese Black Vinegar or Non-Aged Balsamic Vinegar
1/3 Cup of Chopped, Unsalted Roasted Peanuts

Instructions:
1. In a bowl, combine chicken with 1 TSP. of soy sauce and cornstarch. Marinate for 10 minutes. Meanwhile, soak the dried chilies in hot water for a few minutes; when softened, chop. You can discard the seeds if you would like the recipe to be a little less spicy.

2. Heat a Wok, or large saute pan, over high heat. When hot, swirl in the oil and add the chicken. Spread the chicken out all over the surface of the pan. Sear on both sides until lightly browned but not cooked all the way through, about 4 minutes.

3. Add the chilies, garlic and bell pepper. Stir-fry until fragrant. Add the remaining teaspoon soy sauce, stock and vinegar. Bring to a simmer and reduce the heat to medium-low. Cook for 2 minutes, or until chicken is cooked through. Top with roasted peanuts and serve.

4. Enjoy!