When I was little and my mom would make Chinese for dinner, this was back when La Choy was new to the market, my sister would say that only my mom could make Chinese food taste Italian. It might have been her addition of black olives. Well, my Chinese cooking does not taste like Italian food. But this was really good. Not too spicy but it had a nice kick.
Tonight’s recipe is from Cooking Light. Kung Pao Chicken.
2 tablespoons dark sesame oil
1 cup chopped onion
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
Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add chicken; sauté 3 minutes or until chicken begins to brown.
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.