Panda Express - Chinese Chicken
Spicy chicken casserole
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3/4 pound lightly seasoned lean chicken, diced
1/3 cup diced onion
1/4 cup red bell pepper, diced
1/4 cup roasted and unsalted peanuts
8 pieces whole dry chile pepper
1/2 cup chayote squash, diced
1/2 teaspoon fresh ginger, crushed
1/2 teaspoon crushed garlic
3/4 teaspoon red chile pepper, crushed
1/2 cup light vegetable oil
1/2 teaspoon Shao Hsing cooking wine
1 teaspoon reduced sodium soy sauce
2 tablespoons reduced sodium chicken broth
1 teaspoon granulated sugar substitute
1 dash sesame oil
Cornstarch mixture (1 tablespoon cornstarch mixed with 2 tablespoons water)
Heat water to boiling in a pot to cook chayote. At the same time, heat 1/4 cup of light oil in wok until hot. Add chicken and stir-fry until done.
Add onions and bell peppers and stir quickly until crisp. Remove and drain, then set aside.
Add chayote to boiling water for 60 seconds or until crisp and done. Remove and drain; set aside.
Heat 2 tablespoons of oil in wok until hot. Add whole dry chile peppers, garlic and ginger. Stir fry until fragrant.
Add all remaining ingredients except cornstarch mixture. Bring to a boil.
Slowly stir in cornstarch mixture. Add chicken and vegetables.
Coat evenly with sauce. Add unsalted roasted peanuts. Flavor with sesame oil if desired. Remove and serve on platter.