Kung Pao Chicken (low fat)
From The American Institute for Cancer Research

You can lower the fat in many Chinese dishes by decreasing the amount of oil and increasing the spice and vegetables, as in this recipe for Kung Pao Chicken.

2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
2 tsp. sugar
3/4 lb. boneless chicken breast, cut into bite-size pieces
1 Tbsp. cornstarch
2 tsp. vegetable oil
1/4 cup celery, chopped
1/4 cup green pepper, chopped
3 Tbsp. green onion, chopped
3 cloves garlic, chopped
1/2-1 tsp. red pepper, crushed
1/2 tsp. ground ginger
1/3 cup peanuts, dry roasted, unsalted and chopped
4 cups cooked rice

Mix together the vinegar, soy sauce, and sugar; set aside. Coat the chicken with cornstarch. Heat the oil in a large skillet or wok. Add the chicken to the pan and stir-fry for 5-7 minutes, or until the chicken is no longer pink in the center. Remove the meat from the pan and add the celery, green pepper, onion, garlic, red pepper and ginger. Stir-fry for 1-2 minutes, or until the vegetables are crisp-tender.

Add the vinegar mixture and the chicken to the pan, stirring to coat chicken. Mix in the peanuts and serve the entire mixture over rice.

Each of the four servings contains 532 calories and 13 grams of fat.