Kung Pao Chicken

Calories: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

Kung Pao Chicken
Kung Pao Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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