Gong Bao Chicken

I love recreating takeout at home. Particularly if it’s Asian.

I would have liked this to be a little sweeter and a little saucier, but it was still delicious. I used this recipe as a base and added mushrooms and a splash of sherry.

a little over 1 pound chicken breast, cubed

2 cloves garlic, minced

1/2 package shitake mushrooms, sliced

1/2 package cremini mushrooms, sliced

2 Thai red chiles, chopped

1 tbsp minced ginger

1 tsp Sichuan peppercorns

about 4 tbsp soy sauce

1 tbsp cornstarch

splash sherry

4 scallions, sliced

2 tbsp peanut oil

1/3 cup peanuts

Brown rice, for serving

Mix 2 tbsp soy sauce with cornstarch. Toss chicken cubes in mixture and set aside.

Heat nonstick skillet. Toast peanuts for about 3 minutes. Remove from pan.

Heat oil in pan. Sautee peppercorns and chiles for a minute. Add chicken mixture and brown on all sides. Add mushrooms, scallions, garlic, ginger, peanuts and sherry and stir fry until chicken is cooked and mushrooms are browned. Add remaining soy sauce and serve over rice.

WW Points: 7 per serving without rice (makes 4 servings)

Advertisements

Leave a comment

Filed under easy/quick, poultry, WW-friendly

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s