Kung Pao Chicken
chicken, onion, soy sauce, peanuts, sesame oil, garlic, cornstarch, brown sugar
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 for Kung Pao Chicken Recipe
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.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: 1 cup)
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