Quick and Easy Kung Pao Chicken
from Cooking Light, December 2010
Yield: about 4 servings
- 2 Tbsp dark sesame oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into 1 inch pieces
- 3/4 cup water
- 3 Tbsp lower sodium soy sauce
- 2 tsp cornstarch
- 1 tsp brown sugar
- 1/2 tsp bottle minced ginger
- 1 to 1 1/2 tsp crushed red pepper
- 1 cup thinly sliced red bell pepper (about 1 large)
- 1 cup snow peas, trimmed
- 2 Tbsp (or more) chopped unsalted, dry-roasted peanuts
- Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; saute 3 minutes or until softened. Add garlic; saute 30 seconds, stirring constantly. Add chicken; saute 3 minutes or until chicken begins to brown.
- Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.
- Sprinkle with nuts and serve with rice. Enjoy!
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