Kung Pao Chicken

This is a dish that is really a one-pan, quick meal that can be made in under 30 minutes. The best part: it is delicious and very satisfying. Serve it over brown rice and dinner's done in no time.

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KUNG PAO CHICKEN

Ingredients:

• 2-3 tablespoons olive oil

• 1 1/2 pounds skinless chicken breast, cut into 1-inch pieces

• 1 onion, diced

• 4 garlic cloves, minced

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon sesame oil

• 1/4 cup soy sauce (I use low-sodium)

• 3/4 cup water

• 1 tablespoon brown sugar

• 1 tablespoon cornstarch

• 1 red pepper, cut into 1/2-inch pieces

• 1 green red pepper, cut into 1/2-inch pieces

• 3 tablespoon chopped unsalted dry-roasted peanuts

Instructions:

1. Heat olive oil in large skillet over medium heat until hot.  Add chicken and sauté for 3-5 minutes, or until browned on all sides. Remove and set aside. To the same skillet, add onion, garlic and crushed red pepper and sauté for 2-3 minutes more, being careful not to burn.

2. In a small bowl, combine sesame oil, water, soy sauce, brown sugar, and mix until sugar dissolves. Add chicken back to skillet; sprinkle cornstarch over the chicken. Stir in soy sauce mixture to pan; bring to a boil. Cook over medium-low heat until sauce thickens slightly.

3. Add green and red bell peppers and cook for 2-3 minutes more, or until vegetables are crisp-tender. Sprinkle with peanuts.