COOKING LIGHT KUNG PAO CHICKEN RECIPES

Steps:

• In a medium bowl, stir together 2 teaspoons soy sauce, sherry, and sesame oil; add chicken pieces and toss to coat. Marinate at room temperature for 20 minutes. Meanwhile, for sauce, stir together 1 tablespoon soy sauce, water, rice vinegar, sugar, and cornstarch in a small bowl; set aside.
• In a large skillet, heat 2 teaspoons of canola oil over medium-high heat. Add marinated chicken; stir-fry until nearly cooked through, about 5 minutes. Remove chicken. Add the remaining 2 teaspoons oil to skillet. Add chili peppers and green onions; stir-fry for 1 minute. Add bok choy and ginger; stir-fry for 1 minute more. Add the sauce; cook until bubbly. Return chicken to skillet and stir to combine. Serve with hot cooked brown rice. Sprinkle with peanuts.

Steps:

• In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
• In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
• In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
• Variation:
• Cashew Chicken: Substitute the same amount of cashews for the peanuts.
• Wine Recommendation: Since the chicken is salty and spicy, the drink's first job is to refresh. An aromatic white wine such as a sauvignon blanc from California or South Africa will do nicely, as will your favorite cold beer.