- 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
- 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.
05/05/2018
recipepes.com
Healthier Kung Pao Chicken, recipe
PT15M
PT1H
5
455 calories
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