Everyone knows steamed is the way to go when eating Chinese food out. But when you're home, well, steaming your Asian chicken is for the birds (not literally). Why? Because it's TOO easy to create a saucy, spicy, wonderful dish that has a tiny fraction of the calories and fat of restaurant versions. See below for proof -- and feel free to experiment using all sorts of other veggies (green beans, carrots, bean sprouts, broccoli) and lean protein (shrimp, lean steak, tofu, and even lean pork tenderloin ROCK Kung Pao style!). OK, enough yapping, check it out...

Ingredients:
8 oz. raw boneless skinless lean chicken breast; cubed
3/4 cup mushroom chunks
3/4 cup bell pepper chunks (red and/or green)
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup sliced & halved canned water chestnuts
2 tbsp. reduced-sodium/light soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. Splenda No Calorie Sweetener, granulated
1/2 tbsp. cornstarch
1 tbsp. chopped dry-roasted unsalted peanuts
1 tsp. minced garlic
1 tsp. red chili sauce (add more for extra spice!)
salt, pepper and red pepper flakes; to taste

Directions:
Begin by combining 2 tbsp. of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside. Spray a large pan or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tbsp. of water. Stirring occasionally, cook for about 5 minutes. Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok. Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes. Enjoy! MAKES 2 SERVINGS

Kung Pao Chicken isn't battered, deep-fried or loaded with noodles like some other Chinese dishes. So how come it has super-high nutritionals? Thanks to a thick sugary sauce and a fair share of fatty peanuts, Kung Pao Chicken can be a calorie-counter's nightmare. Sure those peanuts may pack in healthy fats, but in our opinion, those so-called good fats lose all their cred when they're drowned in tons of oily sauce and presented in scary portion sizes. While the stats below represent an average single portion of Kung Pao Chicken, many restaurants tend to serve up enormous platters of the stuff that tip the scales with well over 1,000 calories and more than 50 fat grams! PLUS, this dish almost always comes with a side of rice -- so expect to add in an extra 240 calories or so for every cup of white rice you swallow. Luckily, you can now enjoy the spicy-sweet Asian sensation known as Kung Pao Chicken without any guilt... in your very own kitchen... thanks to HG's WOW Kung Pao recipe! And we say skip the rice (or opt for a bit of the fiber-packed brown variety) -- try adding some rinsed & drained Tofu Shirataki noodles to the pan or wok at the last minute for some stir-fryed noodle goodness!