Kung Pao Chicken

Kung Pao Chicken.

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. 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.