|Kung Pao Chicken over Fried Rice|
I recommend using a high sided pan to catch spatters. I like using my dutch oven because it's non-stick. I had a wok for a long time and just didn't use it. I kept reaching for my dutch oven, so I gave the wok away and haven't missed it.
|Homemade Fried Rice|
Kung Pao Chicken
Very loosely adapted from Hungry Girl
Counts for The Plan: 3.5 oz meat, 1 1/3 cup veg., ½ cup fruit, 1 teaspoon oil per serving
12 oz. raw boneless skinless lean chicken breast
2 tablespoons cornstarch
1 Tablespoon canola oil
1 (16 oz.) package frozen stir-fry vegetables
2 Tablespoons water
2 tablespoons dry-roasted unsalted peanuts
2 tablespoons + ¼ cup cold water
1 tablespoon cornstarch
4 tablespoons reduced-sodium/light soy sauce
3 tablespoons seasoned rice vinegar
1 clove minced garlic (1 tsp.)
¼ cup Sweet Thai Chili Sauce
1. Cut chicken into ½” cubes. Place in bowl and toss with 2 tablespoons cornstarch; set aside. Bring a Dutch oven or wok to medium-high heat. Add 1 tablespoon oil; when it shimmers, add chicken, and brown on all sides.
2. While chicken browns, make the sauce in the same bowl that had the chicken in it. Combine 2 tablespoons cold water with 1 tablespoon cornstarch until smooth; then add ¼ cup water, soy sauce, vinegar, minced garlic and chili sauce. Stir until all ingredients have dissolved. Set sauce aside.
Serve with Fried Rice or steamed rice (½ cup cooked rice = 3.5 grain).
1 cup fried rice = 3.5 oz. grain, ½ cup veg., 1/2 oz. meat
1 cup diced carrot
2 cups leftover cooked rice, cold
3 scallions, sliced, greens and whites separate
¼ teaspoon sesame oil
2 tablespoons reduced sodium soy sauce
Pinch 5 spice powder, optional
1 cup frozen peas, thawed
Heat large skillet, when hot, spray with non-stick; add the carrot and stir fry 30 seconds. Add rice and white part of scallions, stir fry 2 minutes. Combine sesame oil, soy sauce and 5 spice, sprinkle over rice mixture in skillet. Stir to combine. Push to side of pan. Add egg and scramble. Stir into rice mixture. Add peas; stir into rice. Garnish with green parts of scallions.
3. Stir chicken, add vegetables and 2 tbsp. of water; cover and allow to steam 1 minute. Remove cover and stirring occasionally, cook until water evaporates. Add peanuts. Raise heat to high, stir sauce to get cornstarch off of bottom of bowl, and add to the pan. Stir to coat all ingredients in sauce. Cook and stir until sauce boils and thickens.