Lunch

Kung Pao Chicken (HCG Phase 2) is for Lunch.

Kung Pao Chicken (HCG Phase 2) takes 60 minutes to prepare.

Kung Pao Chicken (HCG Phase 2) takes 15 minutes to cook.

Kung Pao Chicken (HCG Phase 2) makes 1 servings.

The ingredients for Kung Pao Chicken (HCG Phase 2) are:

100 g chicken, broiled or grilled, cut into chunks
handful chopped onion
1 tsp sambal olek

marinade:
1 part bragg's aminos
1 part rice vinegar (check ingredients!!!)

Seasoning:
3 cloves garlic
1 tsp fresh ginger root

sauce:
1/2 c water
1-2 t liquid aminos
1 t rice vinegar
salt, to taste

Here is how you make Kung Pao Chicken (HCG Phase 2):

In small dish, combine marinade & chicken.Refrigerate 30 mins - 1 hour.Preheat non-stick pan over MED-HI heat.Cook chicken and sambal oelek 1-3 mins.Remove chicken from pan and set aside.Add onion to pan and cook until tender.Stir seasoning mixture in with onions. Cook 1-3 mins.Add sauce mixture to pan. Cook 1-3 mins.Add chicken back to pan. Stir. Cook 1-3 mins.Top with a few dashes of red pepper flakes (optional).Serve.Number of Servings: 1Recipe submitted by SparkPeople user PESCETARIAN.

The nutritional information for Kung Pao Chicken (HCG Phase 2) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 203.2

• Total Fat: 1.6 g
• Cholesterol: 58.0 mg
• Sodium: 3,027.1 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 3.1 g
• Protein: 31.1 g

Kung Pao Chicken (HCG Phase 2) is Asian cuisine.

The dietary needs meet for Kung Pao Chicken (HCG Phase 2) is Low Carb