Asian Chicken Stir-Fry with Rice

Beschreibung

This dish is a lighter take on classic Kung Pao Chicken, perfect for a quick and healthy dinner. Chicken breasts are marinated in a tangy soy sauce marinade and then combined with crisp bok choy, ginger, and peanuts. I like to make it when things need to be quick, but you still want something tasty on the table. Served with brown rice, it's a complete meal that the whole family will love. If you like it even spicier, you can of course use more chili peppers!

Zutaten (15 Zutaten)

• 5 TL low-sodium soy sauce
• 2 TL dry sherry
• 2 TL toasted sesame oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 3 EL water
• 2 EL rice vinegar
• 1 EL sugar
• 1 TL cornstarch
• 4 TL canola oil
• 4 Stück dried red chile peppers, seeded, broken into small pieces
• 4 Stück green onions cut into 1-inch pieces
• 2 cups coarsely chopped bok choy cabbage
• 2 TL grated fresh gingerroot
• 0.25 Tasse chopped, unsalted dry-roasted peanuts
• 1.3333333333333 cups hot cooked brown rice

Zubereitung (7 Schritte)

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