Tuesday, May 1, 2012

Better late then never

Kung Pao Chicken
2 Tablespoons of Dark Sesame Oil  (I used Extra Virgin olive oil)
1 cup chopped onion
2 garlic cloves, minced
1 pound boneless skinless chicken breasts
3/4 cup water
3 tablespoons low sodium soy sauce
2 teasoons cornstarch
1 teaspoon brown sugar
1/2 to 1 teaspoon red pepper flakes (I used a 1/2 teaspoon and it was still a little too hot for my kids- but my husband loves all things spicy)
1 cup snow peas, trimmed (I used sugar snap peas because we don't like snow peas at our house)
2 tablespoons chopped unsalted, dry-roasted peanuts

Heal oil in 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, soy sauce, corn starch, brown sugar, and red pepper flakes and stir with a whisk until sugar dissolves. Add water mixture to pan, bring to a boil. Add bell pepper and snow peas to cap. Cook for 2 minutes or until veggies are crisp - tender and sauce thickens. Sprinkle with nuts.

Serve over brown rice. Serves 4.
(make sure that you only have 1/2 cup of rice to keep it under 500 calories)

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