Ingredients40 m servings 334
- 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 24 26.9 59 311 Full nutrition
ReviewsRead all reviews 6
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 good! Didn’t have dry sherry, chili peppers and sesame oil but was still very good!