Healthier Kung Pao Chicken
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

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.