Ww 5 Points - Kung Pao Chicken - cooking recipe

Ingredients

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

Preparation

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.