Yesterday, I shared with you the recipe for Skinny Vegetable Fried Rice, and today I’m sharing one option for topping that rice – Chinese Pepper Chicken. Pepper Chicken is my favorite Chinese dish (and I really don’t like that many Chinese foods! I’m wierd like that), but it is breaded and fried. Not very skinny! So, I wanted to create a version that was a little better for you.
The original recipe called for Oyster Sauce, but I didn’t have any on hand (and didn’t have the time or energy to run to the store), so i used a combination of Soy Sauce, Worchestershire Sauce and Spenda brown sugar. If you have Oyster Sauce, go ahead and use that.
Skinny Chinese Pepper Chicken
- 1 pound chicken breasts (or tenders), boneless, skinless
- 4 tbsp cornstarch
- 4 tbsp canola oil
- 1/4 cup soy sauce
- 1 tbsp Splenda Brown Sugar
- 1 tbsp Worchestershire Sauce
- 1 tsp Pepper
In small bowl, combine sauce ingredients and set aside.
Cut chicken into bite size pieces. Dust chicken with cornstarch until well coated. Heat oil in wok or other non-stick pan. Cook chicken in oil until golden brown, remove and set aside. Add sauce mixture to pan and heat until bubbling. Add chicken back in, stirring to fully coat chicken in the sauce. Serve over Skinny Fried Rice.
Calories Per Serving: 289