Good Lifestyle

Which makes ajumped up if incredibly comforting? We think it is to know that after a long difficult day, a lean and tasty meal can be prepared in a single pot in less than 10 minutes for less than $ 10. A real kung Pao has a kick, loaded with dried chiles that permeate mash-up with a capsaicin Glow. But in most versions of the restaurant and spectrum take away, the heat takes a back toAmerican Chinese Flavy profile more dominant of food: big salt. This Kung Pao chicken recipe puts heat in the driver's seat and strike enough calories at the sidewalk.

Nutrition:290 calories, 13 g of saturated 2 g fat), 670 mg of sodium

Serve 4

You will need

1 LB boned, skinless chicken thighs, dice
1/4 cup of rice wine or sherry
1/4 cup of low sodiumchicken stock
2 tablespoons soy sauce
1 tablespoon of balsamic vinegar
1/2 c. Soup
1 spoon of corn corn
1 teaspoon of Sriracha or other Asian Chile sauce
1 tablespoon peanut or canola oil
4 dried red chiles (or 1 cject red pepper flakes; you can adjust heat depending on your own spice tolerance. Four Chiles represent a Kung Kung Kung Middle.)
4 scalons, chopped parts, white and separate green
3 podsminced garlic
1 tablespoon of chopped fresh ginger
1 large zucchini, cute cut
1 red pepper, dice
1/4 cup roasted peanuts

How to do it

1. Combine chicken, rice wine, stock, soy sauce, balsamic, sugar, cornstarch and Sriracha in a big bowl.
2. Cover and marinate for 30 minutes or up to 2 hours in the refrigerator.
3. Heat the oil in a wok over medium-high heat.
4. Add chiles, white pieces, garlic, ginger and ginger and stir for 30 seconds until it is fragrant but no brown.
5. Add the zucchini and pepper and continue cooking, using a metal spatula to keep the ingredients of the almost constant movement for about 3 minutes until the vegetables are slightly brown.
6. Remove the chicken from the marinade and add it to the wok, jump her-frieux for about 3 minutes, until slightly browned outside.
7. Add marinade and peanuts and cook for 3 minutes more, until the liquid comes to a boil and begins to thicken and accelerate with chicken and vegetables.
8. Incorporate in the omtic greens and serve on a small spoon of brown rice with steam, if you like.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!