Is there a D-Friendly Kung Pao Chicken Recipe?

[Josselyn]

Had an altercation with a portion of Kung Pao Chicken the other night (I vented yesterday on a Type 2 thread). The results weren't pretty with normal-for-me peak of 146, and a 2.5 hr. pp BG of 108, but by bedtime I was at 119 :confused: .

Took a Metformin, and woke up with a FBG of 130...which kept rising to 159 :eek: .
Finally dropped back down to 108 a full 16+ hours after the meal.

Not wishing to repeat the experience anytime soon, and having a (Pre-D) mate who shares my love for Asian-type cuisine, is there anyone out there who has D-friendly "Chinese Food" type recipes?

Chef Barrae, do you have anything like this in your bag of tricks?

Please and thank you.

[fgummett]

I'm not real big on following exact recipes but I found this traditional description (as opposed to the Westernised version) here on Wiki Kung Pao chicken - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Kung_Pao_chicken)The original Sichuan version of Kung Pao chicken, uses chicken (鸡; jī in Chinese) as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade. The wok is seasoned and then the chillies and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade.

Kung Pao Chicken is considered an Asian delicacy for most. It starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep fried until golden brown before the other ingredients are added.

In Sichuan, or when preparing authentic gōng bǎo jī dīng, only Sichuan-style chilis such as cháo tiān jiāo (朝天椒) or qī xīng jiāo (七星椒) are used. Smaller, thinner Sichuanese varieties may also be used.

The most important component of the dish is handfuls of Sichuan peppercorns (花椒; pinyin: huā jiāo). It is these peppercorns that give authentic gōng bǎo jī dīng its distinctive numbing flavor. Use of má là wèi xíng (麻辣味型), or hot and numbing flavor, is a typical element of Sichuan cooking. Sichuan peppercorns, along with red chilis, are the key components of má là wèi xíng.Certainly sounds like something that could be made with minimal refined carbohydrates without loss of flavour... focus on the chicken, chillies, nuts and green veggies. Do you have a decent authentic Chinese market handy or a China-town where you live?

[Josselyn]

I'm not real big on following exact recipes but I found this traditional description (as opposed to the Westernised version) here on Wiki Kung Pao chicken - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Kung_Pao_chicken)Certainly sounds like something that could be made with minimal refined carbohydrates without loss of flavour... focus on the chicken, chillies, nuts and green veggies. Do you have a decent authentic Chinese market handy or a China-town where you live?


Thank you, Frank. Isn't Wikipedia an amazing resource? Reading the darned description made me salivate (I'm a lost cause :o ) Never thought to even consider looking there. I learned more from that than I did any of the recipes. Thank you.

You know, having researched basic recipes for Kung Pao...and estimating the carb rating (about 12 g. carb per 5.5 oz. serving was pretty universal) BEFORE this supposed "calculated" indulgence is what led to my horror at the reaction of my BG. In fact, my BG is still flying a bit high today and I was very, very, very good yesterday.

You may well have had a point with your suggestion of this "new" food having a domino effect on my still touchy system.

My breakfast (Atkins) shake jacked my BS today from an FGB of 112 to 139; still there even two hours pp.
Something's going on here...

I know of several local authentic Vietnamese markets, but will have to research a Chinese market. I don't think they'd necessarily have the same ingredients on hand.

Although, I have to say, this reaction of mine is making me a bit nervous about branching out to include new foods...especially with my first-since-diagnosis A1c coming up next month.
THANKS for the input.

[foxl]

Food served in US Chinese restaurants is so different from the original recipes!

I have a friend who is Hakka and I love her cooking ... she thinks she cannot cook because she does not know recipes ... but her technique in preparing fresh produce is unparalleled. Health, fresh, lightly cooked, and no gloopy gloppy sauce. And very little soy sauce or salt.

[Chef Barrae]

Had an altercation with a portion of Kung Pao Chicken the other night (I vented yesterday on a Type 2 thread). The results weren't pretty with normal-for-me peak of 146, and a 2.5 hr. pp BG of 108, but by bedtime I was at 119 :confused: .

Took a Metformin, and woke up with a FBG of 130...which kept rising to 159 :eek: .
Finally dropped back down to 108 a full 16+ hours after the meal.

Not wishing to repeat the experience anytime soon, and having a (Pre-D) mate who shares my love for Asian-type cuisine, is there anyone out there who has D-friendly "Chinese Food" type recipes?

Chef Barrae, do you have anything like this in your bag of tricks?

Please and thank you.

Yes, I do. It's actually a specialty of mine. I have been cooking Cantonese style for over 40 years. I was taught by the daughter of a Chinese restaurant chef. In fact, I just posted a recipe for Chinese Style Roast Pork on my blog. I will check my bag of tricks for you and find a King Pao Chicken recipe. Give me a day or two to find something and I will post it here in this thread.

[Chef Barrae]

Here's what I was able to come up with. Now, when you check the nutrition facts you will see an abnormally high number for sodium. That is only because I could not find the reduced sodium soy sauce or no salt peanuts in my calculator. Also, the fats are quite high but they are the good fats from the canola oil and the peanuts. You can reduce the fat by using a vegetable oil spray in your wok or saute pan instead of the canola oil called for. But you do need the canola oil in the marinade for the chicken. Good luck and let me know how it came out!

Kung Pao Chicken

Ingredients
Marinade:
1 tablespoon rice wine (substitute dry sherry if none available)
1 teaspoon canola oil
1 tablespoon reduced sodium soy sauce
1 teaspoon cornstarch
8 ounces boneless, skinless chicken breast, very thinly sliced (see tip for slicing made easy)
Directions
Prepare the marinade by combining the first four ingredients and then stirring in the chicken pieces. Refrigerate for 30 minutes.

Sauce:
2 tablespoons rice wine (substitute dry sherry if none available)
2 tablespoons rice vinegar (unsweetened)
2 tablespoons Splenda
2 Tbsp. no-sugar added ketchup
2 Tbsp + 1 tsp. reduced sodium soy sauce
1/2 tsp. garlic powder

For the Wok:
1 tablespoon canola oil
1/4 to 1 tsp, crushed red pepper flakes (to taste)
1/2-inch piece ginger, peeled, thinly sliced and minced
1 garlic clove, minced
1 green onion, cut on the diagnal
2 Tbsp. dry roasted peanuts, chopped
2 tablespoons chicken stock plus 1 teaspoon cornstarch, mixed together to make slurry

In a small bowl, combine the ingredients for the sauce. Set aside.

In a wok or large saute pan heat the canola oil on high. Cook by constantly moving around the wok the crushed red pepper flakes, ginger, garlic for about 30 to 40 seconds. Add the chicken and cook for 1 to 2 minutes, moving it constantly, until lightly browned.

Add the sauce and bring to a boil. Add the peanuts. Thicken with the cornstarch mixture and continue to cook until for another minute or so. Transfer to a serving plate and garnish with sliced green onions.

TIP FOR SLICING CHICKEN - to cut most any protein into very thin slices, freeze first the protein for about 10 minutes. The protein will not be frozen but it will be firm enough to cut into paper thin slices.

Nutrition Facts
2 Servings
Amount Per Serving

Calories 457.5
Total Fat 24.3 g
Saturated Fat 2.7 g
Polyunsaturated Fat 7.4 g
Monounsaturated Fat 12.6 g
Cholesterol 49.4 mg
Sodium 2,427.7 mg
Potassium 406.3 mg
Total Carbohydrate 27.3 g
Dietary Fiber 3.1 g
Sugars 5.5 g
Protein 26.4 g

[Josselyn]

Here's what I was able to come up with. Now, when you check the nutrition facts you will see an abnormally high number for sodium. That is only because I could not find the reduced sodium soy sauce or no salt peanuts in my calculator. Also, the fats are quite high but they are the good fats from the canola oil and the peanuts. You can reduce the fat by using a vegetable oil spray in your wok or saute pan instead of the canola oil called for. But you do need the canola oil in the marinade for the chicken. Good luck and let me know how it came out!

Kung Pao Chicken

Ingredients
Marinade:
1 tablespoon rice wine (substitute dry sherry if none available)
1 teaspoon canola oil
1 tablespoon reduced sodium soy sauce
1 teaspoon cornstarch
8 ounces boneless, skinless chicken breast, very thinly sliced (see tip for slicing made easy)
Directions
Prepare the marinade by combining the first four ingredients and then stirring in the chicken pieces. Refrigerate for 30 minutes.

Sauce:
2 tablespoons rice wine (substitute dry sherry if none available)
2 tablespoons rice vinegar (unsweetened)
2 tablespoons Splenda
2 Tbsp. no-sugar added ketchup
2 Tbsp + 1 tsp. reduced sodium soy sauce
1/2 tsp. garlic powder

For the Wok:
1 tablespoon canola oil
1/4 to 1 tsp, crushed red pepper flakes (to taste)
1/2-inch piece ginger, peeled, thinly sliced and minced
1 garlic clove, minced
1 green onion, cut on the diagnal
2 Tbsp. dry roasted peanuts, chopped
2 tablespoons chicken stock plus 1 teaspoon cornstarch, mixed together to make slurry

In a small bowl, combine the ingredients for the sauce. Set aside.

In a wok or large saute pan heat the canola oil on high. Cook by constantly moving around the wok the crushed red pepper flakes, ginger, garlic for about 30 to 40 seconds. Add the chicken and cook for 1 to 2 minutes, moving it constantly, until lightly browned.

Add the sauce and bring to a boil. Add the peanuts. Thicken with the cornstarch mixture and continue to cook until for another minute or so. Transfer to a serving plate and garnish with sliced green onions.

TIP FOR SLICING CHICKEN - to cut most any protein into very thin slices, freeze first the protein for about 10 minutes. The protein will not be frozen but it will be firm enough to cut into paper thin slices.

Nutrition Facts
2 Servings
Amount Per Serving

Calories 457.5
Total Fat 24.3 g
Saturated Fat 2.7 g
Polyunsaturated Fat 7.4 g
Monounsaturated Fat 12.6 g
Cholesterol 49.4 mg
Sodium 2,427.7 mg
Potassium 406.3 mg
Total Carbohydrate 27.3 g
Dietary Fiber 3.1 g
Sugars 5.5 g
Protein 26.4 g

Chef Barrae, you are an absolute sweetheart to have provided this recipe. Thank you so much! I'm away in upstate NY to see my new grandson, but will try the recipe next week when I return.
I can hardly wait! ;)

Warm regards,