Healthy Kung Pao Chicken Recipe

INGREDIENTS:

• 600g skinless, boneless chicken breast
• 3 tablespoons low sodium soy sauce
• 3 tablespoons rice wine vinegar
• 1/2 teaspoon Szechuan peppercorns
• Fry-Light low-calorie spray
• 2 cloves garlic, peeled and sliced
• 1" (2.5cm) piece of fresh ginger, peeled and grated
• 2 tablespoons Hoisin sauce
• 2 teaspoons cornflour
• 1/2 teaspoon red chilli flakes
• 6 to 8 spring onions, trimmed and sliced
• 3 carrots, spiralised or peeled into ribbons with a potato peeler
• 2 courgettes, spiralised or peeled into ribbons with a potato peeler
• 1 tablespoon sesame oil
• fresh coriander leaves

Note

• A healthy version of this classic Szechuan chicken dish, which is served with a spiralised vegetable salad. This low-fat version is adapted from a Weight Watchers magazine recipe and is only 5 Smart points per generous serving. Also called Gong Bao or Kung Po, this dish always contains Szechuan peppers and is fragrantly hot rather than spicy hot.

INSTRUCTIONS:

1. Dice the chicken and place it in a dish; mix together 2 tablespoons of the soy sauce and 1 tablespoon of the rice wine vinegar and pour it over the chicken pieces. Mix to make sure all the pieces are coated, cover with cling film and allow to marinate in the fridge for 1 to 2 hours, or even overnight.
2. Toast the Szechuan peppers in a dry frying pan until they release their aroma, then crush them with a pestle and mortar.
3. Spray a large wok with the Fry-Light low calorie spray and fry the chicken pieces over a medium heat for 5 to 7 minutes. Add the garlic and the ginger and cook for a further 2 minutes.
4. Whisk the remaining soy sauce and 1 tablespoon of therice wine vinegar together with the hoisin sauce, cornflour, chilli flakes and Szechuan pepper, then add to the wok. Cook for 2 minutes until the sauce has thickened, before adding the spring onions.
5. Toss the spiralised (or ribbons of) carrot and courgette together in a bowl, then whisk the sesame oil with the remaining 1 tablespoon of rice wine vinegar and drizzle it over the vegetables. Add half of the coriander leaves and toss to mix.
6. Garnish the Kung Pao chicken with the remaining coriander leaves and serve immediately with the vegetable salad and extra soy sauce to taste.

Source:Lavender And Lovage

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