Healthy Kung Pao Chicken

• 2 Tablespoons Sesame Oil
• 1 cup Onion, Chopped
• 2 cloves Garlic, Crushed
• 1 pound Skinless, Boneless Chicken Thighs, Cut Into 1" Pieces
• 3/4 cups Water
• 3 Tablespoons Soy Sauce, Low Sodium
• 1 Tablespoon Cornstarch
• 1 teaspoon Brown Sugar
• 1/2 teaspoons Ginger, Minced
• 1 cup Snow Peas, Trimmed
• 1 cup Red Bell Pepper, Sliced Thin
• Rice, To Serve
• 2 Tablespoons Dry Roasted Peanuts, To Serve
• Red Pepper Flakes, To Serve

1. Heat the sesame oil over medium-high heat.
2. Add onion and saute for 3 minutes.
3. Add garlic and stir constantly for 30 seconds.
4. Add chicken and saute until chicken browns.
5. Next combine the water, soy sauce, corn starch, brown sugar and ginger and mix until sugar dissolves.
6. Add to the chicken and bring to a boil.
7. Once boiling, add the snow peas and red pepper.
8. Cook for 2-5 minutes (until vegetables are crisp and sauce thickens).
9. Serve over rice with peanuts and red pepper flakes.
10. Adapted from Cooking Light Magazine, December 2010.

sesame oil, onion, garlic, chicken, water, soy sauce, cornstarch, brown sugar, ginger, snow, red bell pepper, rice, peanuts, red pepper

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