Healthier Kung Pao Chicken

Name: Healthier Kung Pao Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
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; 0.25 cup chopped, unsalted dry-roasted peanuts; 1.3333333730698 cups hot cooked brown rice

4.5

(12)

8 Reviews

5 Photos

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

Submitted by LucyFitz46

Updated on June 19, 2020

Tested by

Allrecipes Test Kitchen

5

Prep Time:

20 mins

Cook Time:

10 mins

Additional Time:

10 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

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

Directions

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.

32 home cooks made it!

Nutrition Facts (per serving)

334	Calories
15g	Fat
24g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 334
% Daily Value *
Total Fat 15g	19%
Saturated Fat 2g	11%
Cholesterol 59mg	20%
Sodium 311mg	14%
Total Carbohydrate 24g	9%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 27g	54%
Vitamin C 19mg	21%
Calcium 71mg	5%
Iron 2mg	11%
Potassium 401mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Healthier Kung Pao Chicken

Ingredients

Directions

Nutrition Facts (per serving)

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