Kung Pao Chicken with Peanuts
Serve with rice.

• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 1 tablespoon cornstarch
• 2 teaspoons light sesame oil
• 3 tablespoons green onions, chopped
• 2 cloves garlic, minced
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground ginger
• 2 tablespoons rice wine vinegar
• 2 tablespoons light soy sauce
• 2 teaspoons sugar
• 1/4 cup dry roasted peanuts, crushed into halves

Combine chicken and cornstarch in small bowl. Toss to coat.

Heat oil in large non-stick skillet or wok on medium heat.
Add chicken. Stir fry 5- 7 minutes or until no longer pink in center.
Remove from heat. Add onions, garlic, red pepper and ginger to skillet.
Stir fry 15 seconds. Remove from heat.

Combine vinegar, soy sauce and sugar in small bowl. Stir well and add to skillet.
Return chicken to skillet and stir until chicken is well coated. Stir in nuts.
Heat thoroughly, stirring occasionally. Serve over hot rice.

Per Serving: 224 Calories; 1g Saturated Fat; 8g Fat (33.3% calories from fat); 29g Protein; 8g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 380mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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