Kung Pao Chicken

• 2 Tablespoons Sesame Oil
• 1 pound Chicken Breasts, Cut Into 1-inch Pieces
• 1 whole Onion, Diced
• 2 cloves Garlic, Minced
• 1 cup Thinly Sliced Red Bell Pepper
• 1 cup Frozen Sugar Snap Peas
• 3/4 cups Water
• 3 Tablespoons Soy Sauce
• 2 teaspoons Cornstarch
• 1 teaspoon Brown Sugar
• 1/4 teaspoons Ginger
• 1 teaspoon Sriracha
• 2 Tablespoons Chopped Cashews

1. 1.
2. Heat sesame oil in a large pan or wok over medium-high heat.
3. Add chicken and cook until done.
4. Add in onions, garlic, red pepper and sugar snap peas and cook until they are tender.
5. 2.
6. In a separate bowl, whisk together water, soy sauce, cornstarch, brown sugar, ginger, and sriracha.
7. 3.
8. Pour sauce into the pan and bring to a boil for the sauce to thicken.
9. 4.
10. Serve with chopped cashews sprinkled on top and with rice.

sesame oil, chicken breasts, onion, garlic, red bell pepper, frozen sugar, water, soy sauce, cornstarch, brown sugar, ginger, sriracha, cashews

Taken from tastykitchen.com/recipes/main-courses/kung-pao-chicken-9/ (may not work)