3 bags Skinny Dip Rice Pearls
, or any noodle shape
1 lb boneless chicken breast, cubed
1/2 red bell pepper, julienned
2 green onions, green & white parts separated
1/4 cup cashews
1 tablespoon peanut oil.Marinade
1 tablespoon rice wine
1 tablespoon soy sauce
1 teaspoon granulated Splenda
1/2 teaspoon salt.Sauce
2 cloves garlic, minced
3/4 cup soy sauce
1/4 cup red wine
1/4 cup hoisin sauce
1/4 cup chicken broth
1/8 cup granulated Splenda
1 tablespoon sambal oelek
(red chili paste in Asian aisle)
2 teaspoons cornstarch
1 teaspoon minced fresh ginger
1/4 teaspoon pepper
Cut green onions so green and white are separate and slice thin. Rinse Rice Pearls, drain and place in a bowl.
In a medium bowl mix rice wine, oil, soy sauce, salt and cornstarch. Add the chicken and refrigerate for 30 minutes. In a small bowl mix chicken broth and cornstarch. Add soy sauce, wine, hoisin, sambal olek, Splenda, garlic and ginger. Let sit.
Add peanut oil to a large skillet over high heat until almost smoking. Stir fry the bell pepper and the white part of the green onion for 5 minutes. Transfer to a plate. Return the skillet back to high heat, adding more peanut oil if needed. Add the chicken and stir fry for 5 minutes until golden brown.
Add the sauce and bring to a boil. Add peanuts. Cook until sauce is thickened and glossy about 7 minutes. Heat the Rice Pearls in the microwave for 1-2 minutes or until hot. Arrange on plates and spoon kung pao chicken over the top before garnishing with green onion.
Calories: 169 Carbs: 11 grams Protein: 18 grams
Fat: 6 grams Fiber: 1 gram WW Points Plus: 4