Tuesday, July 3, 2012

Spicy Kung Pao Chicken - My Life as Mrs



Yield: 4 servings
Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
Total Time: 25-35 minutes

Ingredients:

1 teaspoon dark sesame oil
1 1/2 tablespoons light olive oil, divided
1.5 pounds boneless skinless chicken breasts, cubed into bite sized pieces
1/2 teaspoon salt
1 onion, peeled and thinly sliced
4 cloves garlic, grated
3/4 teaspoon fresh minced ginger
1/2 cup water
1/4 cup low sodium soy sauce
2 teaspoons honey
 2 teaspoons crushed red pepper
1 red bell pepper, cored and thinly sliced
1 - 1.5 cups snow peas

Directions:

Heat the sesame oil and 1 tablespoon of the light olive oil in a large skillet over medium-high heat.
Toss the chicken with salt.   When skillet is fully heated (should sizzle when you drop the chicken in), add the chicken and stir fry for about 4-6 minutes (until chicken is cooked and beginning to brown). Remove from pan using a slotted spoon and set aside.
Add remaining teaspoon of light olive oil to the pan. When it is heated, add the onions and stir fry for 3-4 minutes, until beginning to soften and brown. Add garlic & ginger and sauté for 30-45 seconds, stirring constantly.
Add chicken back into the pan and stir to combine. In a large measuring cup, whisk together water, soy sauce, honey, and crushed red pepper.  Add mixture to pan and bring to a boil.
Lastly, add the bell pepper and snow peas and cook for 2-3 minutes or until vegetables are crisp-tender (Sauce should thicken a bit).

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