Healthier Kung Pao Chicken recipe

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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 ⅓ cups hot cooked brown rice

Nutrition Info

334 calories
carbohydrate: 24 g
cholesterol: 58.5 mg
fat: 14.6 g
fiber: 2.7 g
protein: 26.9 g
saturatedFat: 2.1 g
servingSize: -
sodium: 311 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This is super easy and healthier than your traditional kung pao chicken dish.

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