Healthier Kung Pao Chicken

by

Description

This is super easy and healthier than your traditional kung pao chicken dish.

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

Instructions

  1. Stir together 2 teaspoons soy sauce
  2. the sherry
  3. and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile
  4. stir together water
  5. rice vinegar
  6. sugar
  7. cornstarch
  8. and remaining 3 teaspoons soy sauce; set aside.
  9. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through
  10. about 5 minutes. Remove chicken. Add chile peppers
  11. green onions
  12. 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.

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 40 mins

Servings: 4

Leave a Comment