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Healthier Kung Pao Chicken


"This is super easy and healthier than your traditional kung pao chicken dish."
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40 m servings 334 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 334 calories; 14.6 g fat; 24 g carbohydrates; 26.9 g protein; 59 mg cholesterol; 311 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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...

Very easy and great flavor. Yes I will make it again

This recipe worked very well.

This is really good! I doubled the amount of bok choy to give it extra vegetables. Would've given it 5 starts but one of the kids was not a fan. (and she loves Chinese food)