Kung Pao Chicken
In a medium bowl, stir together 2 teaspoons soy sauce, sherry, and sesame oil; add chicken pieces and toss to coat. Marinate at room temperature for 20 minutes. Meanwhile, for sauce, stir together 1 tablespoon soy sauce, water, rice vinegar, sugar, and cornstarch in a small bowl; set aside.Advertisement
In a large skillet, heat 2 teaspoons of canola oil over medium-high heat. Add marinated chicken; stir-fry until nearly cooked through, about 5 minutes. Remove chicken. Add the remaining 2 teaspoons oil to skillet. Add chili peppers and green onions; stir-fry for 1 minute. Add bok choy and ginger; stir-fry for 1 minute more. Add the sauce; cook until bubbly. Return chicken to skillet and stir to combine. Serve with hot cooked brown rice. Sprinkle with peanuts.
Tips: If using a sugar substitute in place of granulated sugar, choose from Splenda(R) Granular, Sweet'N Low Brown, or Sugar Twin(R) Granulated Brown. Follow package directions to use amount equivalent to 1 Tablespoon granulated sugar. Nutrition Per Serving with Sugar Substitute: same as above, except 292 calories, 21 g carb., 3 g sugar.
Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
2 1/2 lean protein, 1 1/2 fat, 1 1/2 starch, 1/2 vegetables