Description
This Kung Pao Chicken is faster and healthier than takeout!
Ingredients
- 2 Tablespoons Sesame Oil
- 1 pound Chicken Breasts, Cut Into 1-inch Pieces
- 1 whole Onion, Diced
- 2 cloves Garlic, Minced
- 1 cup Thinly Sliced Red Bell Pepper
- 1 cup Frozen Sugar Snap Peas
- ¾ cups Water
- 3 Tablespoons Soy Sauce
- 2 teaspoons Cornstarch
- 1 teaspoon Brown Sugar
- ¼ teaspoons Ginger
- 1 teaspoon Sriracha
- 2 Tablespoons Chopped Cashews
Preparation
1. Heat sesame oil in a large pan or wok over medium-high heat. Add chicken and cook until done. Add in onions, garlic, red pepper and sugar snap peas and cook until they are tender.
2. In a separate bowl, whisk together water, soy sauce, cornstarch, brown sugar, ginger, and sriracha.
3. Pour sauce into the pan and bring to a boil for the sauce to thicken.
4. Serve with chopped cashews sprinkled on top and with rice.
