Let’s face it, we are all tired of Turkey Leftovers this weekend so I decided to try making a skinny version of Kung Pao chicken. Yes, I know, I used poultry but this would also be great with any protein from Tofu or Steak. I just happened to have organic chicken breasts that needed to be used and let’s face it, we all need as many easy chicken recipes we can get.
This recipe is also quite flexible as you can add as much heat (red pepper flakes) as you want and serve it over starch (I recommend brown rice) or with no starch at all.
1.5 tablespoons dark sesame oil
3/4 cup chopped sweet or red onion
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 cup water
3 tablespoons lower-sodium soy sauce
3 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon dried ginger
1 teaspoon dried red pepper
1 red bell pepper, thinly sliced
1 cup sugar snap peas
3 tablespoons chopped lightly or unsalted, dry-roasted peanuts
1. In a wok or large pan, heat sesame oil medium-high heat. Add the onion to pan and sauté for 3 minutes and then add garlic and cook for 30 seconds, stirring constantly.
2. Add the chicken and sauté about 5 minutes or until chicken begins to brown. Meanwhile, combine the water, soy sauce, cornstarch, sugar and ginger and whisk thoroughly.
3. Add the cornstarch mixture to the pan and bring to a boil. Add the sugar snap peas and red pepper to the pan and cook for 2 minutes or the sauce is thickened. Sprinkle with nuts and serve.
In case, you are not tired of leftover Turkey recipes and you want one that does not taste like Thanksgiving dinner at all, check out my guest post on the Villaroy & Boch Blog.