Spicy Kung Pao Chicken
Sautéed Baby Bok Choy and Jasmine Rice
Ingredients
- 3 Tbsp sesame oil
- 2 lb boneless, skinless chicken breasts, cut into chunks
- 1 (14-oz) pkg frozen seasoning blend (diced onion, bell peppers and celery)
- 1 cup water
- ¼ cup low-sodium soy sauce
- 2 Tbsp chile paste with garlic (see Note)
- 1 Tbsp cornstarch
- 1 Tbsp brown sugar
- 1 cup dry-roasted peanuts
Instructions
- Heat oil in a large nonstick skillet over medium-high heat; add chicken.
- Cook 3 to 4 minutes or until browned on all sides; add seasoning blend.
- Cook 3 minutes longer or until vegetables begin to brown.
- Meanwhile, whisk together 1 cup water, soy sauce, chile paste, cornstarch, and brown sugar; add to chicken mixture.
- Bring to a boil; cook 2 minutes or until thickened.
- Sprinkle with peanuts, and serve over rice.
Side Dish Ingredients
- 2 Tbsp olive oil
- 6 baby bok choy, cut in half lengthwise
- 2 Tbsp low-sodium soy sauce
- 2 (8.5-oz) pouches microwavable jasmine rice
Side Dish Instructions
- Heat oil in a large, deep skillet over medium-high heat; add bok choy.
- Sauté 1 minute; add ¼ cup water.
- Cook 3 minutes longer or until bok choy is tender; stir in soy sauce.
- Meanwhile, microwave rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
430
|
210
|
640
|
| Fat (g) | 23 | 7 | 30 |
| Sat. Fat (g) | 3.5 | 1 | 4.5 |
| Protein (g) | 41 | 6 | 47 |
| Carb (g) | 12 | 34 | 46 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 750 | 340 | 1090 |
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