I served this with Coconut rice. Delicious! I made this a few weeks ago for Whitney and another friend.
Total: 27 minutes
Yield: 4 servings (serving size: 1 cup)
Ingredients
- 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
Preparation
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.
Nutritional Information
- Calories: 275
- Fat: 13.8g (sat 2.6g,mono 5.3g,poly 4.8g)
- Protein: 25.3g
- Carbohydrate: 11.9g
- Fiber: 2.2g
- Cholesterol: 94mg
- Iron: 2mg
- Sodium: 502mg
- Calcium:41mg
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