Homemade Kung Pao Chicken

So I've always been a little nervous to try to make chinese food but when I saw Christine's, from Bun & Borough, post about her experience with Kung Pao Chicken from Cooking Light, I had to make it!

We had it with a salad tonight and didn't put it over rice or anything to keep it healthier.  I know it's unbelievable, but Kevin refuses to eat green vegetables (other than salad) and he even ate this with the snow peas in it!  

Cook this at your next time you are searching for healthy, cheap and yum!  I (and you probably will too) even had most ingredients so it was very convenient!

Kung Pao Chicken

serves 4 and takes about 20 minutes

 











Ingredients:
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 (optional)
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger (optional)
1 to 1 1/2 teaspoons crushed red pepper or other spice
1 cup thinly sliced red bell pepper, about 1 large pepper
1 cup snow peas, trimmed**
2 tablespoons chopped unsalted, dry-roasted peanuts (optional)

Directions:
1) 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.

2) 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.

3) Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts and a little extra soy sauce. 

Super easy and quick weeknight dinner!