Kung Pao Chicken
A staple on most chinese menus, this is the tender chicken chunks with veggies in a rich brown sauce topped with crunchy peanuts.
Ingredients
1 lb skinless, boneless chicken thighs, cut into 1" pieces
1 cup thinly sliced red bell pepper (about 1 large pepper)
2 tbsp dark sesame oil
3 tbsp low sodium soy sauce
1 to 1 1/2 tsp crushed red pepper or chili flakes of your choice
1 cup chopped onion
1 cup snow peas, trimmed
2 garlic cloves, minced
2 tsp chopped unsalted, dry-roasted peanuts
2 tsp corn starch
1 tsp brown sugar
1/2 tsp minced fresh ginger
3/4 cup water
Directions
1. Heat sesame oil in a large skillet over medium - high heat. Add onion to pan and sauté 3 min. or until softened. Add garlic, sauté 30 seconds, stirring constantly. Add chicken and sauté 3 min. more 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 and bring to a boil.
3. Add bell pepper and snow peas to pan, cook for 2 min. or until vegetables are crisp-tender and sauce thickens. Before serving sprinkle with the peanuts.
