We cook pot roast in the Cuban fashion at the fire station.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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 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
- ¼ cup chopped, unsalted dry-roasted peanuts
- 1 ⅓ cups hot cooked brown rice
Instructions
- 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.
- 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 Facts
| Calories | 334 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 311 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
better with tofu
Knocked it outta the park with this one. Super easy & delicious!
Very good! Didn’t have dry sherry, chili peppers and sesame oil but was still very good!
Very easy and great flavor. Yes I will make it again
This recipe worked very well.
This is really good! I doubled the amount of bok choy to give it extra vegetables. Would’ve given it 5 starts but one of the kids was not a fan. (and she loves Chinese food)
Well I made a few changes. We used a brand name sauce. We also added fresh ginger, garlic, red pepper diced and scallions. It was delicious. Not like restaurant KONG Pao, better. It was delicious. Will definitely do again with the changes we made. Good home cooks, go for it.