Korean-Style Sweet-and-Spicy Chicken Rolls

Ingredients:

• 2 large egg whites
• 2 tsp. Chinese-style hot mustard
• 3/4 cup whole wheat panko bread crumbs
• 2 tbsp. sesame seeds
• 1/4 cup cilantro leaves, finely chopped
• 1 1 /2 lbs. chicken tenders
• 1/4 cup sake
• 3 tbsp. reduced-sodium soy sauce
• 2 tsp. honey
• 1 garlic clove, minced
• 1/2 tsp. hot chili oil
• 8 large green leaf lettuce leaves

Makes 4 Servings (2 rolls per serving)

1. Preheat the oven to 425 F. Spray large rimmed baking sheet with nonstick spray. 
2. Whisk together egg whites and mustard in a pie plate until frothy. Combine panko, sesame seeds and cilantro on a sheet of wax paper. Dip chicken tenders, one at a time, into egg white mixture; then into panko mixture, pressing to adhere. Place chicken in single layer on baking sheet; lightly spray with nonstick spray. Bake until golden and cooked through, 18-20 minutes.
3. Meanwhile, combine sake, soy sauce, honey, garlic and chili oil in a small bowl. Place lettuce leaves on work surface and top each one with one eighth of chicken. Sprinkle each portion with about 1 tablespoon sauce and roll up lettuce to enclose chicken. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Asian takeout is delicious when it's done right. If you love chicken tenders and Asian food, these treats are definitely for you. These chicken tenders are succulent, juicy and flavorful. Baked chicken tenders are better than fried chicken tenders. The sauce is spicy and flavorful and it goes great with these chicken tenders. 

Kung Pao Chicken

Ingredients:

• 1/2 cup reduced-sodium chicken broth
• 1/3 cup sake or mirin
• 3 tbsp. hoisin sauce
• 2 tbsp. reduced-sodium soy sauce
• 2 tbsp. cornstarch
• 2 tbsp. honey
• 3 tsp. Asian (dark) sesame oil
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 2 scallions, chopped
• 1 tbsp. grated peeled fresh ginger
• 1/4  tsp. red pepper flakes
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 1 /4 cups unsalted dry-roasted peanuts

Makes 8 Servings (3/4 cup per serving)

1. Combine the broth, sake, hoisin sauce, soy sauce, cornstarch, and honey in a bowl; mix well.
2. Heat a large skillet or wok over medium heat until a drop of water sizzles. Pour in 2 teaspoons of the oil and swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, about 8 minutes. Transfer the chicken to the plate.
3. Add the remaining 1 teaspoon oil to the skillet and swirl to coat the pan. Add the scallions, ginger, and pepper flakes; stir-fry until fragrant, about 30 seconds. Add the water chestnuts and peanuts; stir-fry until heated through, about 1 minute. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cook until heated through, about 1 minutes longer.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Who does not love Chinese food once in a while? Kung Pao chicken is a Chinese takeout classic and can be made at home in less time it takes for you to call the restaurant and pick up your order. This version of the Chinese classic gets is bursting flavor from Sake (Japanese rice wine) hoisin sauce, ginger, and red pepper flakes. I highly recommend adding a touch of garlic because garlic ALWAYS makes every savory meal taste better. To make this meal even more authentically Chinese, serve on top of a 1/2 cup of cooked brown rice for an additional 2-3 points a serving. Once you learn to cook this takeout classic, you'll never order Chinese takeout again.