- 2 tablespoons dark sesame oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breasts
- 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
While things continue to be crazy, I’ve been trying to find meals that are quickly put together and still are healthy. This Kung Pao Chicken dish from Cooking Light makes for an easy and light dinner, and is great for leftovers!
Heat the sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic (which I added a lot more than stated above…I like garlic); sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
While your chicken cooks, you can prepare the sauce. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. I chose to omit the sugar, as I don’t like sweet dishes.
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.