Easy for Entertaining
Spicy Kung Pao Chicken
Sautéed Baby Bok Choy and Jasmine Rice
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into chunks
- 2 Tbsp sesame oil
- ½ (14-oz) pkg organic frozen seasoning blend (diced onion, bell peppers, and celery)
- ½ cup water
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp Asian chili garlic paste (see Note)
- ½ Tbsp cornstarch
- ½ Tbsp honey
- ¼ cup dry-roasted peanuts
Instructions
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 3 to 4 minutes or until browned on all sides; add seasoning blend. Cook 3 minutes or until vegetables begin to brown.
- Meanwhile, whisk together water, soy sauce, chili paste, cornstarch, and honey; add to chicken mixture.
- Bring to a boil; cook 2 minutes or until thickened. Sprinkle with nuts, and serve over rice.
Side Dish Ingredients
- ½ cup brown jasmine rice
- 2 heads baby bok choy, halved lengthwise
- 1 Tbsp olive oil
- ¼ cup water
- 1 Tbsp low-sodium soy sauce
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, sauté bok choy in hot oil in a large skillet over medium-high heat 1 minute; add water. Cook 3 minutes or until bok choy is tender; stir in soy sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
460
|
300
|
760
|
| Fat (g) | 23 | 9 | 32 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 46 | 7 | 53 |
| Carb (g) | 17 | 49 | 66 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 620 | 430 | 1050 |
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