Rush Hour Gourmet

Spicy, flavorful Kung Pao Chicken is coated with a sauce of garlic, ginger, red chili peppers, and soy sauce. Serve it over noodles, symbolic of a long life.

Makes 2 servings

3/4 pound boneless skinless chicken breast

1 tablespoon low-sodium soy sauce

1 tablespoon rice vinegar

3 to 4 small dried red chili peppers, chopped (about 1 tablespoon)

4 medium garlic cloves, crushed

2 slices fresh ginger

1 tablespoon hoisin sauce

1/2 cup water

2 teaspoons sesame oil

1/2 pound broccoli florets

2 scallions, sliced

Chinese noodles (see note)

2 tablespoons unsalted roasted peanuts

1. Cut chicken into thin slices (about 1/4-inch thick). Mix soy sauce, rice vinegar, red chilies and garlic. Place ginger slices in garlic press and squeeze juice and pulp into sauce. Add chicken and let stand, tossing once or twice. Prepare the noodles.

2.

Remove chicken from marinade. Mix hoisin sauce and 1/2 cup water into marinade juices. Set aside. Heat oil in a wok or skillet until smoking.

3.

Add chicken and stir-fry 2 minutes. Remove and add marinade and broccoli to wok. Stir-fry over high heat 4 to 5 minutes or until broccoli is cooked. Add scallions and chicken to wok. Toss well.

4.

Spoon over noodles and sprinkle peanuts on top.

Note:

For a quick side dish, boil 4 ounces Chinese noodles for 1 minute, drain, and toss with 2 teaspoons sesame oil and salt and pepper to taste. Also, instead of chili peppers, you can substitute 1/2 teaspoon crushed red pepper. And distilled white vinegar with a little water can be used instead of rice vinegar.

Per serving:

361 calories, 46 grams protein, 16 grams carbohydrates, 13 grams fat, 96 milligrams cholesterol, 571 milligrams sodium, 2 grams dietary fiber