Kung Pao Chicken


1 tablespoon dry sherry or sake
1 teaspoon cornstarch
1/2 teaspoon salt
1-pound chicken thighs, cut into 3/4-inch chunks

1 tablespoon sugar
2 tablespoons water
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon low-sodium soy sauce
3/4 teaspoon cornstarch
1/2 teaspoon dark sesame oil

Remaining ingredients
1 1/2 tablespoons canola oil
1 1/3 cups thinly sliced green bell pepper strips (about 1 large)
1 1/3 cups cubed zucchini
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
¼ teaspoon red pepper flakes
¼ cups thinly sliced green onions
1/4 cup chopped cashews
3 cups hot cooked brown rice


To prepare chicken, combine first 4 ingredients; cover and chill 10 minutes.

To prepare sauce, combine sugar and next 5 ingredients (through sesame oil).

Heat a 14-inch wok over high heat. Add 3/4 tablespoon canola oil to wok, swirling to coat. Add bell pepper and cook 2 minutes. Add zucchini, garlic, ginger, and red pepper flakes to wok; stir-fry 2 minute. Remove vegetables to a bowl. Add the rest of the canola oil and chicken mixture to wok; stir-fry 5 to 6 minutes or until the chicken is done. Return vegetable mixture to wok. Stir sauce; add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Add green onion and cashews. Serve over rice.

Yields: 4 servings About 500 calories; 15 grams fat; 3.4 mg fiber