Boneless skinless Kung Pao Chicken – the perfect combination of salty, sweet and spicy flavour!

Yield: 4 servings (serving size: 1 cup)


2 tablespoons dark sesame oil 1 cup chopped onion 2 garlic cloves, minced 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces all fat removed 3/4 cup water 3 tablespoons lower-sodium soy sauce 2 teaspoons cornstarch 1 teaspoon dark brown sugar 1/2 teaspoon, peeled minced ginger 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


1. Heat sesame oil in a large wok or skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Being careful not to let it burn. 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) in a liquid measuring cup, 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.3. Serve over brown rice or whole wheat pasta.By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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