Kung Pao Chicken

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Kung Pao Chicken

Servings 4
Calories 252 kcal
Author Cooking Light , DECEMBER 2005

Ingredients

  • 1 tablespoon canola oil -- divided
  • 4 cups broccoli florets
  • 1 tablespoon ground fresh ginger -- such as Spice World divided
  • 2 tablespoons water
  • 1/2 teaspoon crushed red pepper
  • 1 pound skinless boneless chicken breasts -- cut into 1/4-inch strips
  • 1/2 cup fat-free less-sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 4 garlic cloves -- minced
  • 2 tablespoons coarsely chopped salted peanuts

Instructions

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
  2. Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
  3. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

La Bamba Casserole

Filed Under: Cooking

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La Bamba Casserole

Servings 6
Calories 303 kcal

Ingredients

  • 1 can whole green chiles (5.25-ounce) drained
  • Cooking spray
  • 1 lb ground turkey breast
  • 1 cup chopped onion
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 2 garlic cloves minced
  • 1 can diced tomatoes and green chiles (10-ounce) undrained
  • 2 cups frozen whole-kernel corn thawed
  • 1 can fat-free refried beans (16-ounce)
  • 1 1/2 cups shredded cheddar cheese (6 ounces)
  • 1 cup chopped tomato
  • 1/2 cup chopped green onions

Instructions

  1. Preheat oven to 375°.
  2. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
  4. Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

Fluffiest-Ever Whipped Potatoes

Filed Under: Cooking

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Fluffiest-Ever Whipped Potatoes

Servings 8
Calories 385 kcal

Ingredients

  • 4 lbs russet potatoes peeled and cut into 1-inch pieces
  • 1.5 cups milk
  • 1 stick unsalted butter cut into pieces
  • 2 teaspoons salt
  • .5 teaspoon pepper

Instructions

  1. 1. Cook Potatoes: Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain potatoes. Fill Dutch oven with 1 inch water. Bring water to boil. Place steamer basket in Dutch oven and fill with potatoes. Reduce heat to medium and cook, covered, until potatoes are tender, 20 to 25 minutes.
  2. 2. Warm Dairy: Heat milk, butter, salt, and pepper in small saucepan over medium-low heat, whisking until smooth, about 3 minutes; cover and keep warm.
  3. 3. Whip Potatoes: Pour contents of Dutch oven into colander and return potatoes to dry pot. Stir over low heat until potatoes are thoroughly dried, about 1 minute. In bowl of stand mixer fitted with whisk attachment, break potatoes into small pieces on low speed, about 30 seconds. Add milk mixture in steady stream until incorporated. Increase speed to high and whip until potatoes are light and fluffy and no lumps remain, about 2 minutes. Serve.