Kung Pow Chicken
Two Fridays ago Scott ordered some Chinese takeout, telling me I could have the left-overs while he was away that weekend. To his dismay (and denial of granting me permission), I finished his Kung Pow Chicken. So when I set out to plan a Sunday dinner last weekend, I knew I owed him, and decided to make a healthier version of Kung Pow using a recipe I found on Cooking Light. I added a few extra ingredients to their recipe to beef up the veggie count and spice-factor. This Kung Pow sure packs a punch! If you prefer a milder heat, cut back on the crushed red pepper and perhaps omit the dried chilies. We happened to have some white rice still left-over from his take out order, so we served this tasty dish over that. This is such an easy meal to whip up, it makes me wonder why anyone would bother with the MSG-ridden delivery method!
- 2 tablespoons dark sesame oil
- 1 cup chopped onion
- 10 small dried red chili peppers
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, butterflied and sliced into strips about 1×2 inches
- 3/4 cup water
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon brown sugar
- 1 teaspoon minced ginger
- 1 teaspoon crushed red pepper
- 1 cup thinly sliced red bell pepper (about 1 large pepper)
- 1 cup snow peas, trimmed
- 1 can sliced water chestnuts, drained
- 1 can baby corn, drained and cut into 1-inch pieces
- 2 tablespoons chopped unsalted, dry-roasted peanuts
Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Set aside.
Heat sesame oil in a large skillet over medium-high heat. Add onion and chili peppers 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.
Add water mixture to pan; bring to a boil. Add vegetables to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.