Spicy Kung Pao Chicken
Sautéed Baby Bok Choy and Jasmine Rice
Ingredients
- 2 Tbsp sesame oil
- ¾ lb boneless, skinless chicken breasts, cut into chunks
- ½ (14-oz) pkg frozen seasoning blend (diced onion, bell peppers and celery)
- ½ cup water
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp chile paste with garlic (see Note)
- ½ Tbsp cornstarch
- ½ Tbsp brown sugar
- ¼ 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 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
- 2 baby bok choy, cut in half lengthwise
- ¼ cup water
- 1 Tbsp low-sodium soy sauce
- 1 (8.5-oz) pouch microwavable jasmine rice
Side Dish Instructions
- Heat oil in a skillet over medium-high heat; add bok choy.
- Sauté 1 minute; add water.
- Cook 3 minutes longer or until bok choy is tender; stir in soy sauce.
- Meanwhile, microwave rice according to package directions.
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