Healthier Kung Pao Chicken

• 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 dried red chile peppers, seeded, broken into small pieces
• 4 green onions cut into 1-inch pieces
• 2 cups coarsely chopped bok choy cabbage
• 2 teaspoons grated fresh gingerroot
• 1/4 cup chopped, unsalted dry-roasted peanuts
• 1 1/3 cups hot cooked brown rice

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. 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.

soy sauce, sherry, sesame oil, chicken breasts, water, rice vinegar, sugar, cornstarch, canola oil, red chile peppers, green onions, cabbage, gingerroot, peanuts, brown rice

Taken from www.allrecipes.com/recipe/261301/healthier-kung-pao-chicken/ (may not work)