Ingredients

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

Instructions

1. 1 Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
2. 2 Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.

Nutrition per serving