Best 5 Ww 5 Points Kung Pao Chicken Recipes

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Tantalize your taste buds with the delectable Kung Pao chicken, a classic Sichuan dish that bursts with bold flavors. This beloved dish features tender chicken morsels coated in a savory sauce made from soy sauce, vinegar, and a hint of heat from chili peppers. The addition of peanuts adds a delightful crunch and nutty flavor, while the aromatic ginger and garlic provide a symphony of flavors. Get ready to embark on a culinary journey as we present you with three irresistible recipes for Kung Pao chicken, each offering a unique twist on this iconic dish.

Check out the recipes below so you can choose the best recipe for yourself!

WW 5 POINTS - KUNG PAO CHICKEN



Ww 5 Points - Kung Pao Chicken image

Make and share this Ww 5 Points - Kung Pao Chicken recipe from Food.com.

Provided by mariposa13

Categories     Poultry

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons reduced sodium soy sauce
2 tablespoons dry sherry
1 garlic clove, minced
1 teaspoon mined pared gingerroot
5 ounces chicken cutlets, cut into 1-inch cubes
1 teaspoon peanut oil or 1 teaspoon vegetable oil
2 -3 mild dried chilies
1 ounce shelled roasted unsalted peanuts
1 medium red bell pepper, cut into matchstick pieces
1/4 cup diagnolly sliced scallion
1/4 cup canned ready-to-serve chicken broth
1 teaspoon cornstarch

Steps:

  • In small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic, and gingerroot.
  • Add chicken and turn to coat.
  • Cover with plastic wrap and refridgerate at least 30 minutes.
  • In 12-inch nonstick skillet, heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute.
  • Remove and discard peppers.
  • To same skillet, add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute.
  • Transfer nuts to plate, set aside.
  • Using a slotted spoon, transfer chicken to same skillet, reserving marinade.
  • Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, about 2-3 minutes.
  • Transfer chicken to plate with peanuts, set aside.
  • Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1-2 minutes.
  • Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet.
  • 5 Points per serving (serves 2).
  • Add chicken and peanuts to skillet and cook, stirring constantly, until mixture comes to a boil and thickens, 2-3 minutes.

Nutrition Facts : Calories 290.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 41.4, Sodium 851.1, Carbohydrate 13.2, Fiber 2.8, Sugar 4.6, Protein 23.5

KUNG PAO CHICKEN



Kung Pao Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons minced ginger
1 tablespoon sherry
1 tablespoon sriracha
1 tablespoon cornstarch mixed with 3 tablespoons water
2 teaspoons rice wine vinegar
2 cloves garlic, minced
2 tablespoons peanut oil
8 dried Asian chile peppers, snipped into small pieces
6 boneless, skinless chicken thighs, diced small
2 stalks celery, very finely sliced
1 large red bell pepper, cut into large chunks
1/2 cup unsalted peanuts
Cooked lo mein or chow mein noodles, for serving
2 green onions, sliced

Steps:

  • Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
  • Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
  • Serve over noodles and garnish with sliced green onions.

Nutrition Facts : Calories 376, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 157 milligrams, Sodium 814 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 32 grams, Sugar 6 grams

EASY KUNG PAO CHICKEN



Easy Kung Pao Chicken image

Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.

Provided by Genevieve Ko

Categories     dinner, weeknight, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and ground black or Sichuan pepper
1 1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
2 teaspoons sugar
1/4 cup neutral oil, such as grapeseed
1/2 cup small dried red chiles (15 grams; see Tip)

Steps:

  • Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
  • Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
  • Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
  • Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

KUNG PAO CHICKEN



Kung Pao Chicken image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h30m

Yield 4

Number Of Ingredients 12

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Steps:

  • To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  • To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
  • Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g

HUNGRY GIRL KUNG PAO CHICKEN 4 WW PTS.



Hungry Girl Kung Pao Chicken 4 Ww Pts. image

Saw this today! Didn't want to lose it. Here's what the description said: "Kung Pao-wer! Everyone knows steamed is the way to go when eating Chinese food out. But when you're home, well, steaming your Asian chicken is for the birds (not literally). Why? Because it's TOO easy to create a saucy, spicy, wonderful dish that has a tiny fraction of the calories and fat of restaurant versions. See below for proof -- and feel free to experiment using all sorts of other veggies (green beans, carrots, bean sprouts, broccoli) and lean protein (shrimp, lean steak, tofu, and even lean pork tenderloin ROCK Kung Pao style!)Serving Size: 1 heaping portion (half of recipe) Calories: 230 Fat: 4g Sodium: 720mg Carbs: 17g Fiber: 3g Sugars: 7g Protein: 30g

Provided by Oolala

Categories     Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

8 ounces boneless skinless chicken breasts, cubed
3/4 cup mushroom, cut into chunks
3/4 cup red bell peppers or 3/4 cup green bell pepper, cut into chunks
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup canned water chestnut, sliced, halved
2 tablespoons reduced sodium soy sauce
2 tablespoons water, cold, divided
1 1/2 tablespoons rice vinegar
2 teaspoons no calorie artificial sweetener, Splenda granulated
1/2 tablespoon cornstarch
1 tablespoon dry-roasted unsalted peanuts, chopped
1 teaspoon garlic, minced
1 teaspoon red chili sauce, can add more for extra spice if desired
salt, to taste
pepper, to taste
red pepper flakes, to taste

Steps:

  • Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved; set sauce aside.
  • Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
  • Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water.
  • Stirring occasionally, cook for about 5 minutes.
  • Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
  • Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick.
  • Season to taste with salt, pepper, and red pepper flakes.
  • Enjoy!

Nutrition Facts : Calories 231.8, Fat 5.5, SaturatedFat 1, Cholesterol 72.6, Sodium 693.5, Carbohydrate 17, Fiber 3.5, Sugar 6.2, Protein 28.2

Tips:

  • Mise en place: Gather and prep all ingredients before starting to cook. This will help ensure a smooth and efficient cooking process.
  • Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Choose fresh vegetables, flavorful sauces, and high-quality protein.
  • Don't overcrowd the pan: When cooking the chicken and vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
  • Adjust the spiciness to your liking: The amount of red pepper flakes and Sriracha sauce can be adjusted to suit your spice preferences. Start with a small amount and gradually increase until you reach the desired level of heat.
  • Serve immediately: Kung pao chicken is best served immediately after cooking, while the chicken is still crispy and the vegetables are still tender.

Conclusion:

This Weight Watchers 5-Point Kung Pao Chicken recipe is a delicious and healthy way to enjoy a classic Chinese dish. With its combination of tender chicken, crisp vegetables, and flavorful sauce, this dish is sure to be a hit with the whole family. Whether you're looking for a quick and easy weeknight meal or a flavorful dish to serve at your next party, this Kung Pao Chicken recipe is a great choice.

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