Recipe information
Ingredients for - Healthier Kung Pao Chicken
4. Boneless, skinless chicken breasts, cut into 1/2-inch pieces - 1 pound
10. Dried red chile peppers, seeded, broken into small pieces - 4
11. Green onions cut into 1-inch pieces - 4
12. Coarsely chopped bok choy cabbage - 2 cups
13. Grated fresh gingerroot - 2 teaspoons
14. Chopped, unsalted dry-roasted peanuts - ¼ cup
How to cook deliciously - Healthier Kung Pao Chicken
1. Stage
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.
2. Stage
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.