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Healthier Kung Pao Chicken

A lighter version of the classic Kung Pao Chicken, packed with protein and fiber, perfect for a healthy meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Marinade
  • 2 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
Sauce
  • 3 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar Can be substituted with a sugar alternative like stevia
  • 1 teaspoon cornstarch
  • 3 teaspoons low sodium soy sauce Remaining from marinade
Cooking ingredients
  • 4 teaspoons canola oil
  • 4 dried red chile peppers seeded and 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 For garnish
Serving ingredients
  • 1 1/3 cups hot cooked brown rice

Method
 

Preparation
  1. In a bowl, stir together 2 teaspoons of soy sauce, dry sherry, and sesame oil. Add the chicken pieces and toss to coat evenly. Cover and let marinate at room temperature for about 20 minutes.
  2. While the chicken is marinating, mix together the water, rice vinegar, sugar, cornstarch, and the remaining 3 teaspoons of soy sauce in a separate bowl. Set this sauce aside for later.
Cooking
  1. Heat 2 teaspoons of canola oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until it is nearly cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add dried Chile peppers, green onions, and 2 teaspoons of canola oil. Stir-fry for about 1 minute.
  3. Add the chopped bok choy and ginger to the skillet, and stir-fry for another minute.
  4. Return the cooked chicken to the skillet along with the prepared soy sauce mixture. Cook everything together until the sauce is bubbling and the dish is heated through.
Serving
  1. Sprinkle with chopped peanuts before serving alongside hot cooked brown rice.

Notes

For meal prep, marinate the chicken a day ahead and chop the vegetables the night before. Serve with steamed broccoli, snap peas, or cucumber salad for a balanced meal. Leftovers can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to three months.