Kung Pao Chicken

2 tablespoons dark sesame oil


1 cup chopped onion

2 garlic cloves, minced

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

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

Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), 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.

recipe source: My Recipes