Name: Healthier Kung Pao Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Low-sodium soy sauce - 5 teaspoons; Dry sherry - 2 teaspoons; Toasted sesame oil - 2 teaspoons; Boneless, skinless chicken breasts, cut into 1/2-inch pieces - 1 pound; Water - 3 tablespoons; Rice vinegar - 2 tablespoons; Sugar - 1 tablespoon; Cornstarch - 1 teaspoon; Canola oil - 4 teaspoons; Dried red chile peppers, seeded, broken into small pieces - 4; Green onions cut into 1-inch pieces - 4; Coarsely chopped bok choy cabbage - 2 cups; Grated fresh gingerroot - 2 teaspoons; Chopped, unsalted dry-roasted peanuts - ¼ cup; Hot cooked brown rice - 1 ⅓ cups

Ingredients for - Healthier Kung Pao Chicken

1. Low-sodium soy sauce 5 teaspoons

2. Dry sherry 2 teaspoons

3. Toasted sesame oil 2 teaspoons

4. Boneless, skinless chicken breasts, cut into 1/2-inch pieces 1 pound

5. Water 3 tablespoons

6. Rice vinegar 2 tablespoons

7. Sugar 1 tablespoon

8. Cornstarch 1 teaspoon

9. Canola oil 4 teaspoons

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

15. Hot cooked brown rice 1 ⅓ cups

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.