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Ingredients40 m servings 334 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 334 calories; 14.6 g fat; 24 g carbohydrates; 26.9 g protein; 59 mg cholesterol; 311 mg sodium. Full nutrition
ReviewsRead all reviews 4
Well I made a few changes. We used a brand name sauce. We also added fresh ginger, garlic, red pepper diced and scallions. It was delicious. Not like restaurant KONG Pao, better. It was delicio...