Kung Pao Chicken

Kung Pao Chicken arrived in my email box and I realized I had everything but the snow peas so was ready to go--loved the flavors and I did kick it up a bit much on the red chili pepper flakes--if you have a sesame allergy like my friend Wendy--you could substitute vegetable/canola oil but if not keep it in as the sesame oil adds flavor! I liked this meal because it really was quick and easy to throw together!

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 the water mixture to the pan with chicken

 Add bell pepper and snow peas to pan;
 
 cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.


 Sprinkle with nuts.


 Serve over rice -we used brown rice- it was great!