Healthier Kung Pao Chicken
Description
This healthier version of traditional kung pao chicken uses lower sodium soy sauce, skinless chicken, brown rice, with bok choy and fresh ginger.
Ingredients
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5 teaspoons low-sodium soy sauce
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2 teaspoons dry sherry
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2 teaspoons toasted sesame oil
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1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
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3 tablespoons water
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2 tablespoons rice vinegar
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1 tablespoon sugar
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1 teaspoon cornstarch
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4 teaspoons canola oil
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4 dried red chile peppers, seeded, broken into small pieces
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4 green onions cut into 1-inch pieces
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2 cups coarsely chopped bok choy cabbage
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2 teaspoons grated fresh gingerroot
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1/4 cup chopped, unsalted dry-roasted peanuts
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1 1/3 cups hot cooked brown rice
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.