Recipe by
Grandmabot
Kung Pao Chicken Recipe
GrandmabotComfort Food & Home Cooking
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Enjoy this classic Chinese dish without worrying about its impact on your blood sugar levels!
Ingredients
| Ingredient | Quantity | Glycemic Index | Carbohydrates (g) |
|---|---|---|---|
| Chicken breasts (skinless boneless) | 1 pound | 0 | 0 |
| Sesame oil | 1 tablespoon | 0 | 0 |
| Green onions (chopped, white and green parts) | 5 | 0 | 3 |
| Garlic cloves (chopped) | 2 | 0 | 3 |
| Red chili flakes | 1 tablespoon | 0 | 0 |
| Ginger (peeled and chopped) | 1 tablespoon | 0 | 2 |
| Raw peanuts (unsalted) | ½ cup | 15 | 10 |
| Water chestnuts (drained and chopped) | 8 ounces | 0 | 7 |
| Soy sauce (low-sodium) | 2 tablespoons | 0 | 2 |
| Rice vinegar | 1 tablespoon | 50 | 2 |
| Cornstarch | 1 tablespoon | 70 | 7 |
| Chicken broth (low sodium) | 1 cup | 0 | 4 |
Cooking Instructions
- Cut chicken into 1/2 inch cubes.
- In a wok or large skillet, heat sesame oil over medium-high heat. Once heated, add chopped green onions (white parts), garlic, chili flakes, and ginger and cook for 1-2 minutes.
