500 Calorie Kung Pao Chicken

By Krissy

Ingredients

• 2 tablespoons dark sesame oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 3/4 cup water
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 1/2 teaspoon bottled minced ginger
• 1 to 1 1/2 teaspoons crushed red pepper
• 1 cup thinly sliced red bell pepper (about 1 large pepper)
• 1 cup snow peas, trimmed
• 2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Step 1

Heal oil in 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

2. Combine 3/4 cup water, soy sauce, corn starch, brown sugar, and red pepper flakes and stir with a whisk until sugar dissolves. Add water mixture to pan, bring to a boil. Add bell pepper and snow peas to cap. Cook for 2 minutes or until veggies are crisp - tender and sauce thickens. Sprinkle with nuts.

Serve over brown rice. Serves 4.
(make sure that you only have 1/2 cup of rice to keep it under 500 calories)