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This is super easy and healthier than your traditional kung pao chicken dish.
Ingredients
- 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
- ¼ cup chopped, unsalted dry-roasted peanuts
- 1 1/3 cups hot cooked brown rice
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 334 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat2g | 11% |
| Cholesterol59mg | 20% |
| Sodium311mg | 14% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber3g | 10% |
| Total Sugars4g | |
| Protein27g | |
| Vitamin C19mg | 93% |
| Calcium71mg | 5% |
| Iron2mg | 11% |
| Potassium401mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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