Low Carb Kung Pao Chicken

If you are like me, every now and then you get a craving for really good Chinese food. I'm not talking about gross greasy egg rolls or slimy chow mein -- I am talking about the really flavorful Chinese cooking that you might find at small authentic Chinese restaurants. One of my favorite dishes is the spicy Kung Pao Chicken, which is impossibly high in calories and carbs.

I came across this recipe for low calorie/low carb Kung Pao. I hope you enjoy it.

Grilled Chicken With Kung Pao Sauce (serves 4-6)

Ingredients:
6 boneless, skinless chicken breasts patted dry
1/4 cup plus 2 tablespoons of soy sauce
1 tablespoon of black or red rice vinegar (or red wine vinegar)
1 tablespoon plus 1 teaspoon of water, divided
1 packed of splenda
1/4 cup of oyster sauce
1/4 teaspoon of sesame oil
1/2 teaspoon of cornstarch
1/4 cup of peanuts, chopped
1/4 cup of scallions, slivered

Grill chicken over medium heat for about seven minutes on one side and 3 minutes on the other, or until cooked through. (You can also saute this if you prefer).
In a medium saucepan, mix soy sauce, vinegar, 1 tablespoon plus 1/2 teaspoon of water, splenda, oyster sauce and oil. Bring to a boil over medium heat.
In a small bowl, combine cornstarch and remaining water; drizzle the mixture into the sauce.
Return sauce to a boil and simmer for about one minute or until slightly thickened. Remove from heat and set aside.
Coat the chicken with the sauce. Garnish with peanuts and scallions. Serve immediately with broccoli.