This super spicy Kung Pao Chicken recipe is a low-calorie alternative to Chinese takeout. And if you ask me, this recipe tastes much better than any Chinese takeout I've ever had. **If you don't like spicy foods, you can leave out the crushed red peppers and still have a wonderful tasting meal.
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
Preparation:
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. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
Nutritional Information:
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. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
Nutritional Information:
- Calories: 275
- Fat: 13.8g (sat 2.6g, mono 5.3g, poly 4.8g)
- Protein: 25.3g
- Carbohydrate: 11.9g
- Fiber: 2.2g
- Cholesterol: 94mg
- Iron: 2mg
- Sodium: 502mg
- Calcium: 41mg
