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Nutritious Kung Pao Chicken

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner
Nutritious Kung Pao Chicken
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
  • 1/4 cup chopped, unsalted dry-roasted peanuts
  • 1 1/3 cups hot cooked brown rice
Instructions
1
Combine the soy sauce, sherry, and sesame oil in a bowl and whisk until well blended. Add the chicken and toss to coat evenly, ensuring it's fully incorporated with the marinade. Allow the mixture to sit at room temperature for 20 minutes, allowing the flavors to meld together.
2
In a separate bowl, whisk together the water, rice vinegar, sugar, cornstarch, and the remaining 3 teaspoons of soy sauce. Set this mixture aside for later use.
3
In a large skillet, heat 2 teaspoons of canola oil over medium-high heat. Add the chicken and cook until it's almost fully cooked, approximately 5 minutes. Remove the chicken from the skillet.
4
Add the chile peppers and green onions to the skillet, stirring constantly for 1 minute. Then add the remaining 2 teaspoons of canola oil and stir-fry for another minute.
5
Next, add the bok choy and ginger to the skillet, stirring-frying for 1 minute more.
6
Now, add the cooked chicken back into the skillet along with the soy sauce mixture. Stir-fry until the mixture is bubbling and the flavors have combined.
7
Finally, sprinkle some peanuts on top of the dish before serving it with a side of rice.