Chinese Chicken, 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 corn-starch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1.5 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
Preparation
1. Heat sesame oil in a large skillet over medium-high heat.
2. Add onion to pan; heat for 3 minutes or until softened.
3. Add garlic; stirring constantly. Add chicken; heat for 3 minutes or until chicken begins to brown.
4. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves.
5. Add water mixture to pan; bring to a boil.
6. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
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