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Kung Pao Chicken
Serves 4 |
A flavorful and easy dish that's great any day of the week.
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Ingredients:
| 2 tablespoons sesame oil |
| 1 cup onion, (chopped) |
| 2 cloves garlic, (minced) |
| 1 lb chicken thighs, (skinless, boneles, cut into 1-inch pieces) |
| 2 teaspoons cornstarch |
| 1 teaspoon brown sugar |
| 1/2 teaspoon ginger, (minced) |
| 1 teaspoon red pepper, (crushed) |
| 3 tablespoons soy sauce |
| 3/4 cup water |
| 1 cup snow peas, trimmed |
| 1 red bell pepper, thinly sliced |
| 2 tablespoons dry-roasted peanuts, (unsalted, chopped) |
Directions:
- 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.
| Cooking Method: | Pan-Fry |
| Course: | Dinner |
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