Chicken Breast, Kung Pao Lcethnic- chinese, meat- chicken breast 12 oz chicken breasts, bnls, sknls 1 red chile; dried 1 1/2 tbs peanut oil 1/3 cup peanuts; raw, shelled 2 tbs water 2 tbs dry sherry 1 tbs soy sauce 1 tbs chili bean sauce 1 tsp Splenda, granular; subbed for sugar 2 clove (3 g) garlic; minced 2 large scallions; chopped 1 tsp ginger root; grated 2 tsp cider vinegar; or rice vinegar 1 tsp sesame oil Dice the chicken into 1 inch cubes. Heat the oil in a wok or skillet and add the chili. Add the chicken and peanuts and stir fry until the chicken is cooked. Add the remaining ingredients, except the sesame oil and bring to a boil. Cook for a few minutes. Add the sesame oil and serve. Per serving: 240 Calories (kcal); 13g Total Fat; (50% calories from fat); 24g Protein; 5g Carbohydrate; 49mg Cholesterol; 318mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : An authentic tasting and very quick interpretation of the Chinese restaurant classic. 3 g carb (5 g carb / 2 g fiber) per serving per MasterCook NYC Nutrition Analysis (per serving or yield unit): water=85.28 g; calories=231.8; protein=23.01 g; total fat=13.26 g; carbohydrate=3.35 g; dietary fiber=1.1 g; ash=1.85 g; calcium=24.5 mg; phosphorus=220 mg; iron=1.3 mg; sodium=314.8 mg; potassium=327.2 mg; magnesium=46.43 mg; zinc=1.12 mg; copper=0.19 mg; manganese=0.31 mg; vitamin A=17.86 IU; vitamin E=1.93 mg ATE; thiamin=0.14 mg; riboflavin=0.1 mg; niacin=11.15 mg; pantothenic acid=0.94 mg; vitamin B6=0.54 mg; folate=33.3 ug; vitamin B12=0.32 ug; vitamin C=1.51 mg; saturated fat=2.13 g; monounsaturated fat=6.02 g; polyunsaturated fat=4.23 g; cholesterol=49.33 mg; alcohol=1.18 g; selenium=16.3 ug; refuse=23.47%; %cal as carb:prot:fat=6:41:53; WW Pts=5.52; (incomplete analysis) |
