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Source: FamilyTime Community Cookbook

Chicken Kung Pao
Delicious, lowfat and spicy; very authentic tasting.
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Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
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1 lb. Boneless Chicken breast
1 teaspoon cornstarch
1 tablespoon water
1 egg white
1 tablespoon cornstarch
1 tablespoon cold water
1 teaspoon sesame oil
1 cup fresh broccoli
1 cup carrots, sliced
1 small onion, cut 2 x 1/4 inch slices
1 clove garlic, finely chopped
1 teaspoon ginger root, grated
1/2 cup fat-free reduced sodium chicken broth
1/2 teaspoon sugar
2 tablespoon soy sauce
2 tablespoon hoisin sauce
2 teaspoon chile puree
1 medium green bell pepper, cut into 3/4 inch pieces

Cut chicken into 3/4" pieces. Mix 1 teaspoon cornstarch, 1 tablespoon water and the egg white in medium glass or plastic bowl. Stir in chicken. Let stand 10 minutes.

Mix 1 tablespoon cornstarch and 1 tablespoon cold water.
Spray nonstick wok or 12-inch skillet with non stick cooking spray. Heat pan over medium-high heat and add sesame oil; rotate pan side to coat all sides. Add chicken; stir-fry 2 to 3 minutes or until brown and no longer pink in center. Remove chicken from pan. Add onion garlic, carrots and gingerroot to pan; stir-fry 1 minute. Stir in broth, sugar, soy sauce, hoison sauce and chile puree; heat to boiling. Stir in broccoli, green pepper, chicken and cornstarch mixture. Cook and stir about 1 minute or until thickened.

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