- 4
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
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
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. 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.
Nutritional Information
Amount per serving
Calories:
275
Fat:
13.8g
Saturated fat:
2.6g
Monounsaturated fat:
5.3g
Polyunsaturated fat:
4.8g
Protein:
25.3g
Carbohydrate:
11.9g
Fiber:
2.2g
Cholesterol:
94mg
Iron:
2mg
Sodium:
502mg
Calcium:
41mg
Search for Recipes by Nutrition Data