...kung pao chicken...
Sometimes I just have a hankering to make something with Asian flavors. I don't cook Asian food too often, but I do like it so and was happy to come upon and then make this recipe. It was found in Cooking Light so naturally healthy, and thankfully easy as well. A great week night meal I would say. Also, the ingredients were all basically in my pantry. I loved throwing all the vegetables in there as well, a one pot wonder, plus some rice you should make to go with this.
Recipe for Kung Pao Chicken loosely adapted from and thanks to Cooking Light
Ingredients You'll Need:
2 T. dark sesame oil
1 chopped onion
2 minced garlic cloves
1 lb. skinless boneless chicken thighs, cut into 1 inch pieces
3/4 cup water
3 T. soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1 teaspoon crushed red pepper
1 red pepper, thinly sliced
1 cup snap peas
peanuts for a garnish
1. Heat sesame oil in a skillet, then add onion and saute 3 minutes. Add garlic and stir for 30 seconds then add chicken and saute until chicken begins to brown, 3-5 minutes.
2. Combine 3/4 cup water and then soy sauce, cornstarch, brown sugar, and red pepper in a bowl. Whisk until sugar dissolves then add this mixture to the pan and bring to a boil. Add bell pepper and peas, cook until crisp tender about 2-4 minutes. Sauce will thicken and everything will be hot and ready to serve over rice.
Coconut Jasmine Rice
Combine 1 cup jasmine rice with 1 1/4 cups water and 1/2 cup light coconut milk. Add a pinch of salt, and bring to a boil.
Cover, reduce heat and cook 15 minutes or until liquid is absorbed. Serve with the chicken!