After the Underrated Treasures Blogfest I have picked up a few book references in which I was interested. Trouble is I have so many to read already. Oh well, I guess I will never run out of reading material.
Not a lot happening in our lives at the moment, ran a lot of errands we have been putting off, you know how it goes. So that’s it for today.
This is a somewhat simplified recipe for Kung Pao Chicken it is also lower in calories. However, I would probably go for the more regular ingredients.
Kung Pao Chicken
Cut calories and sodium by making this takeout favorite at home. This recipe delivers authentic flavor in less than 30 minutes.
Yield: 4 servings (serving size: 1 cup)
- 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; 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.