Spicy Kung Pao Chicken
Lemon Rice
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into chunks
- 2 Tbsp sesame oil
- 1 (14-oz) pkg frozen seasoning blend (diced onion, bell peppers and celery)
- 1 cup water
- 3 Tbsp low-sodium soy sauce
- 1½ Tbsp Asian chile garlic paste (see note)
- 1 Tbsp cornstarch
- 1 Tbsp brown sugar
- ¾ cup unsalted, dry-roasted peanuts
Instructions
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned. Add seasoning blend; cook 3 minutes or until vegetables begin to brown.
- Whisk together water, soy sauce, chile paste, cornstarch and sugar; add to chicken mixture. Bring to a boil; cook 2 minutes or until thickened. Sprinkle with peanuts.
Side Dish Ingredients
- 1 cup instant brown rice
- 1½ tsp grated lemon rind
- ¼ tsp salt
Side Dish Instructions
- Prepare rice according to package directions. Toss with lemon rind and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
110
|
480
|
| Fat (g) | 17 | 1 | 18 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 21 | 24 | 45 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 610 | 95 | 705 |
Low Fat Meal Plan
This recipe selected from the eMeals Low Fat Meal Plan.
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