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Kung Pao Chicken

Kung Pao Chicken
Photo: John Autry; Styling: Cindy Barr
Total time 27 mins
Yield

4 servings (serving size: 1 cup)

Cut calories and sodium by making this takeout favorite at home. This recipe delivers authentic flavor in less than 30 minutes.

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

Nutrition Information

  • calories 275
  • fat 13.8 g
  • satfat 2.6 g
  • monofat 5.3 g
  • polyfat 4.8 g
  • protein 25.3 g
  • carbohydrate 11.9 g
  • fiber 2.2 g
  • cholesterol 94 mg
  • iron 2 mg
  • sodium 502 mg
  • calcium 41 mg

How to Make It

  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.

    Slicing and Chopping Pepper
  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.