Tuesday, December 7, 2010

Kung Pao Chicken

Kung Pao Chicken.
2 Tablespoons dark sesame oil.
1 cup chopped onion.
2 garlic cloves minced.
1 pound skinless, boneless chicken thighs cut into 1-inch pieces. We used chicken breasts for less fat.
3/4 cup water.
3 tablespoons lower sodium soy sauce.
2 teaspoons cornstarch.
1 teaspoon brown sugar.
1/2 teaspoon bottled minced ginger.
1 teaspoon crushed red pepper.
1 cup thinly sliced red bell pepper. (about one large pepper)
1 cup snow peas trimmed. Craig doesn't care much for snow peas, so he used less of them and more onions. :-)
2 tablespoons chopped unsalted, dry roasted peanuts.
1. Heat sesame oil in a 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 and the next 5 ingredients(through crushed red pepper), stirring with a whisk until sugar dissolves.
Add water mixture to pan; bring to boil.
Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Isn't this looking good?.
Sprinkle with nuts.

We served this over Ramon noodles for a nice tasty dish! You could use any type pasta or rice.


  1. I love Chinese and this is one of my favorites. I've always been intimidated to try cooking it for myself. I may try this - thanks for the recipe!

  2. I'm going to try this too. Thanks, Craig.

  3. Looks yummy!! I'll be back for this! ;)