Healthier Kung Pao Chicken

This healthier version of traditional kung pao chicken uses lower sodium soy sauce, skinless chicken, brown rice, with bok choy and fresh ginger.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 334 Calories

Ingredients

• 3 tablespoons water
• 1 teaspoon cornstarch
• 4 teaspoons canola oil
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 teaspoons dry sherry
• 2 teaspoons toasted sesame oil
• 5 teaspoons low-sodium soy sauce
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 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

Recipe Instructions

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.