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Cut calories and sodium by making this takeout favorite at home. This recipe delivers authentic flavor in less than 30 minutes.
Total: 27 minutes
Yield: 4 servings (serving size: 1 cup)
Ingredients
* 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
Preparation
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.
Nutritional Information
Calories:
275
Fat:
13.8g (sat 2.6g,mono 5.3g,poly 4.8g)
Protein:
25.3g
Carbohydrate:
11.9g
Fiber:
2.2g
Cholesterol:
94mg
Iron:
2mg
Sodium:
502mg
Calcium:
41mg
SaBrina Bone, Cooking Light, DECEMBER 2010
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