Kung Pao Chicken

By á-32

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

Details

Servings 4

Preparation

Step 1

reparation

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

Calories: Serving size is one cup
275
Fat:
13.8g (sat 2.6g,mono 5.3g,poly 4.8g)
Protein:
25.3g
Carbohydrate:
11.9g
Fiber:
2.2g
Cholesterol:
94mg
Iron:
2mg
Sodium:
502mg
Calcium:
41mg