Kung Pao Chicken

• 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

1. 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 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.

dark sesame oil, onion, garlic, skinless, water, lower, cornstarch, brown sugar, ginger, red pepper, red bell pepper, snow peas, peanuts

Taken from www.myrecipes.com/recipe/kung-pao-chicken (may not work)