Healthier Kung Pao Chicken

Healthier Kung Pao Chicken
  • 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
  • 1/4 cup chopped, unsalted dry-roasted peanuts
  • 1 1/3 cups hot cooked brown rice


  1. 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. 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.

05/05/2018
Healthier Kung Pao Chicken, recipe PT15M PT1H 5 455 calories

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