This is a lighter and healthier version of Kung Pao Chicken with just as much flavor! Picture shows white rice, but I usually serve with brown rice as a healthier alternative.
From MyRecipes.com
2 tbsp dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 lb boneless chicken breast, cut into 1 inch pieces
3/4 cup water
3 tbsp low-sodium soy sauce
2 tsp cornstarch
1 tsp brown sugar
1/2 tsp minced ginger
1 to 1 1/2 tsp crushed red pepper
1 cup thinly sliced red pepper
1 cup snow peas
2 tbsp chopped roasted peanuts
Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; saute 3 minutes or until softened. Add garlic; saute 30 seconds, stirring constantly. Add chicken, saute 3 minutes 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.
Calories 275, Fat 13.8 g, Carbs 11.9 g, Protein 25.3 g, Fiber 2.2 g
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