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Serves 4 |

A flavorful and easy dish that's great any day of the week.

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2 tablespoons sesame oil+ Add to Shopping List

1 cup onion, (chopped)+ Add to Shopping List

2 cloves garlic, (minced)+ Add to Shopping List

1 lb chicken thighs, (skinless, boneles, cut into 1-inch pieces)+ Add to Shopping List

2 teaspoons cornstarch+ Add to Shopping List

1 teaspoon brown sugar+ Add to Shopping List

1/2 teaspoon ginger, (minced)+ Add to Shopping List

1 teaspoon red pepper, (crushed)+ Add to Shopping List

3 tablespoons soy sauce+ Add to Shopping List

3/4 cup water+ Add to Shopping List

1 cup snow peas, trimmed+ Add to Shopping List

1 red bell pepper, thinly sliced+ Add to Shopping List

2 tablespoons dry-roasted peanuts, (unsalted, chopped)+ Add to Shopping List

Set a large skillet over medium-high heat, and heat sesame oil in skillet.
Add onion to skillet and cook until softened, about 3 minutes.
Add garlic to skillet and cook, stirring constantly, for 30 seconds.
Add chicken to skillet and cook until chicken begins to brown, about 3 minutes.
Combine cornstarch, brown sugar, ginger, red pepper, soy sauce and water; whisk until sugar dissolves.
Add cornstarch mixture to skillet; bring to a boil.
Add snow peas and bell pepper to skillet, and cook until sauce thickens and vegetables are crisp-tender, about 2 minutes.
Sprinkle with peanuts and then serve.