Kung Pao Chicken

Ingredients

• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons dry sherry
• 2 teaspoons toasted Asian-style sesame oil
• 10 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 1 tablespoon reduced-sodium soy sauce
• 3 tablespoons water
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar or granulated sugar substitute or brown sugar substitute (see Tip) equivalent to 1 Tablespoon granulated sugar
• 1 teaspoon cornstarch
• 2 teaspoons canola oil, plus
• 2 teaspoons canola oil
• 4 dried red chili peppers, seeded and broken into small pieces (see Tip)
• 4 green onions cut into 1-inch pieces
• 2 cups coarsely chopped bok choy
• 2 teaspoons grated fresh ginger
• 1 ⅓ cups hot cooked brown rice
• ¼ cup chopped unsalted dry roasted peanuts

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