Kung Pao Chicken

This meal was very good and if you go to the Cooking Light page you can see their version is much prettier! I left out the peanuts because I like nuts, but not in my food and I didn't think my kids would go for it either. But if you like nuts...go for it!

Kung Pao Chicken

1 Tb sesame oil
1 Tb vegetable oil
1 c. chopped onion
2 garlic cloves, minced
1 pound chicken thighs, cut in 1-inch pieces
3/4 c. water
3 Tb soy sauce
2 tsp cornstarch
1 tsp brown sugar
1 tsp ginger, minced
1 tsp crushed red pepper
1 red bell pepper, thinly sliced
1 c. snow peas
2 Tb. chopped dry roasted peanuts

prepared rice

Before you begin cooking, in a small bowl combine 3/4 c. water, soy sauce, cornstarch, brown sugar, ginger, and crushed red pepper stirring with a wisk until sugar is dissolved. Heat oil in a large skillet over medium-high.  Add onion to the pan; saute 3 minutes.  Add garlic and cook another 30 seconds.  Add chicken, saute 3 minutes or until chicken begins to brown.  Add water mixture to the pan and bring to a boil.  Add the bell pepper and snow peas, cook until vegetables are crisp=tender and the sauce thickens.  Sprinkle with nuts (optional.)  Serve over rice.

1/4 of this recipe is 275 calories, 13.8 g fat, 2.2 g fiber NOT including rice.

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