kung pao chicken and Maple Barbecued Spareribs recipe
Kung Pao Chicken Recipe
This is a delicious WW recipe.
2 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
1 garlic clove, minced
1 teaspoon minced ginger root
5 ounces skinless chicken breasts, cubed
1 teaspoon peanut or vegetable oil
2 to 3 mild, dried chile peppers
1 ounce unsalted shelled roasted peanuts
1 medium red bell pepper, cut into matchstick pieces
1/4 cup diagonally-sliced scallions
1/4 cup canned, ready-to-serve chicken broth
1 teaspoon cornstarch
In a small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic and ginger root; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.
In a nonstick skillet, heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers. Add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to plate; set aside.
Using a slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with peanuts; set aside.
Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes.
Add broth and cornstarch to reserved marinade. Stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, with chicken and peanuts.
Cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.
Makes 2 servings.
Maple Barbecued Spareribs Recipe
1 1/2 cups maple syrup
2 tablespoons chili sauce
2 tablespoons cider vinegar
1 1/2 tablespoons chopped onion
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/8 teaspoon pepper
3 pounds spareribs, cut into pieces
Preheat oven to 350 degrees F.
Combine maple syrup with all ingredients except meat. Brush sauce on both sides of ribs. Place ribs in single layer on rack in roasting pan. Roast 1 1/2 hours. Brush frequently with sauce, turning occasionally to glaze.
Serves 3 to 4.