Healthier Kung Pao Chicken recipe
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Ingredients
- 5 teaspoons low-sodium soy sauce 2 teaspoons dry sherry 2 teaspoons toasted sesame oil 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces 3 tablespoons water 2 tablespoons rice vinegar 1 tablespoon sugar 1 teaspoon cornstarch 4 teaspoons canola oil 4 dried red chile peppers, seeded, broken into small pieces 4 green onions cut into 1-inch pieces 2 cups coarsely chopped bok choy cabbage 2 teaspoons grated fresh gingerroot ¼ cup chopped, unsalted dry-roasted peanuts 1 ⅓ cups hot cooked brown rice
Nutrition Info
- 334 caloriescarbohydrate: 24 gcholesterol: 58.5 mgfat: 14.6 gfiber: 2.7 gprotein: 26.9 gsaturatedFat: 2.1 gservingSize: -sodium: 311 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Healthier Kung Pao Chicken
Directions
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Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce, set aside.
Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet, stir-fry 1 minute. Add bok choy and ginger, stir-fry 1 minute more. Add chicken and soy sauce mixture, cook until bubbling. Sprinkle with peanuts and serve with rice.