Kung Pao Chicken/Tofu

Monday night I decided to try a recipe from my app, Cooking Light Quick & Healthy Menu Maker (for more information on the different cooking apps I have take a look at my last post, "iPad in the Kitchen").  I picked Kung Pao Chicken.  While the app will happily design a menu with other side dishes for you, I just decided to do the Kung Pao and make a side of brown rice as its accompaniment.  The recipe was decent and the flavors were light.   I sauteed tofu with the recipe for me along with the chicken for husband.  If I make it again I may use a little more soy sauce and ginger.  


Kung Pao Chicken:

• 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

• 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.
• 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.

Serve over brown/white rice (my suggestion).