MAIN DISH
KUNG PAO CHICKEN
For a quick side dish, boil 4 ounces Chinese noodles for 1 minute, drain, and toss with 2 teaspoons sesame oil and salt and pepper to taste.
• ¾ pound boneless skinless chicken breast
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 3 to 4 small dried red chili peppers, chopped (about 1 tablespoon)
• 4 medium garlic cloves, crushed
• 2 slices fresh ginger
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• ½ pound broccoli florets
• 2 scallions, sliced
• Chinese noodles (see note above)
• 2 tablespoons unsalted roasted peanuts
Cut chicken into thin slices (about ¼-inch thick). Mix soy sauce, rice vinegar, red chilies and garlic. Place ginger slices in garlic press and squeeze juice and pulp into sauce. Add chicken and let stand, tossing once or twice. Prepare the noodles.
Remove chicken from marinade. Mix hoisin sauce and ½ cup water into marinade juices. Set aside. Heat oil in a wok or skillet until smoking. Add chicken and stir-fry 2 minutes. Remove and add marinade and broccoli to wok. Stir-fry over high heat 4 to 5 minutes or until broccoli is cooked. Add scallions and chicken to wok. Toss well. Spoon over noodles and sprinkle peanuts on top. Makes 2 servings.
Per serving: 361 calories (33 percent from fat), 13.1 g fat (2.1 g saturated, 9.8 g monounsaturated), 96 mg cholesterol, 46.6 g protein, 15.7 g carbohydrates, 1.8 g fiber, 571 mg sodium.
