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 = 30What's this? |
Kung Pao Chicken - GERD / Acid Reflux Friendly Version
Servings = 4 | Serving size =4 ounces chicken with vegetables and rice
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers.
| 16 ounces | boneless skinless chicken breast (cut into 1 inch cubes) |
| 2 tsp | low-sodium soy sauce |
| 2 tsp | sake or sweet white wine |
| 1 tsp | sesame oil |
| 2 tsp | rice vinegar |
| 2 tsp | honey |
| 1 tsp | cornstarch |
| 2 cups | water |
| 1 cup | jasmine rice |
| 1 Tbsp | sesame oil |
| 1 | inch ginger root (peeled and minced) |
| 2 Tbsp | rice vinegar |
| 2 Tbsp | low-sodium soy sauce |
| 3/4 cup | water |
| 1/4 cup | dry roasted peanuts (chopped coarsely) |
Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey and cornstarch in a bowl and stir until well blended. Add the chicken breast cubes and toss until coated. Place the bowl in the refrigerator.
While the chicken is marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, partially covered, for about 25 - 30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger. Cook for about one minute.
Add the chicken and cook for about one minute until browned on the outside.
Add the rice vinegar and soy sauce. Cook the chicken tossing frequently. When the chicken is nearly done add the water and stir until well blended. When the chicken is cooked through serve over the rice and top with the peanuts.
Nutrition Facts
Serving size: 4 ounces chicken with vegetables and rice | Servings 4
Calories 406 | Calories from Fat 93
Amount Per Serving (% Daily Value)
Total Fat 11g (16%) | Saturated Fat 2g (9%)
Monounsaturated Fat 5g | Trans Fat 0g
Cholesterol 65 mg (22 %) | Sodium 428 mg (18 %)
Total Carbohydrates 43g (14%) | Sugars 4g
Dietary Fiber 2g (6%) | Protein 32g
Vitamin A 0% | Vitamin C 2 % | Calcium 4% | Iron 19%
Vitamin K 1 mcg | Potassium 438 mg | Magnesium 63 mg
"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere."
-Calvin Trillin, Writer
The refrigerator light goes on...
I like spicy food but not too spicy. The regular version of this recipe calls for one red chili pepper. While I find that mild you might find that it’s too much of a GERD trigger for you.
One way to control how much spiciness is in dishes like this one is to use chili oil. This is widely available now, and very common in Asian markets, but your grocery probably carries it.
Simply replace some of the oil that you use to stir fry with the chili oil. Start slowly at first -- a half teaspoon for two servings may be enough for you (it is for me). Each time you cook use a little more if you want more heat. It’s great to have around and adds the flavor of a spicy chili pepper but you don’t have to take the time to seed and mince.