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Kung Pao Chicken

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Serves 4 | 

A flavorful and easy dish that's great any day of the week.


2 tablespoons sesame oil
1 cup onion, (chopped)
2 cloves garlic, (minced)
1 lb chicken thighs, (skinless, boneles, scut into 1-inch pieces)
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon ginger, (minced)
1 teaspoon red pepper, (crushed)
3 tablespoons soy sauce
3/4 cup water
1 cup snow peas, trimmed
1 red bell pepper, thinly sliced
2 tablespoons dry-roasted peanuts, (unsalted, chopped)


  1. Set a large skillet over medium-high heat, and heat sesame oil in skillet.
  2. Add onion to skillet and cook until softened, about 3 minutes.
  3. Add garlic to skillet and cook, stirring constantly, for 30 seconds.
  4. Add chicken to skillet and cook until chicken begins to brown, about 3 minutes.
  5. Combine cornstarch, brown sugar, ginger, red pepper, soy sauce and water; whisk until sugar dissolves.
  6. Add cornstarch mixture to skillet; bring to a boil.
  7. Add snow peas and bell pepper to skillet, and cook until sauce thickens and vegetables are crisp-tender, about 2 minutes.
  8. Sprinkle with peanuts and then serve.
Cooking Method: Pan-Fry
Course: Dinner
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