Kung Pao Chicken

2 T dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 lb skinless, boneless chicken breasts, cut into 1-inch pieces
3/4 cup water
3 T lower-sodium soy sauce
2 tsp cornstarch
1 tsp brown sugar
1/2 tsp ground ginger
1 1/2 tsp crushed red pepper
4 cups frozen stir-fry vegetables
2 T chopped unsalted, dry-roasted peanuts (optional, not included in nutrition info)

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.

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 vegetables to pan; cook for 4-5 minutes or until vegetables are hot and crisp-tender and sauce thickens. Sprinkle with nuts (optional).

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user STEPH057.