INGREDIENTS:
- 2 Tablespoons of Dark Sesame Oil (Kirksville doesn't carry this so I used Extra Virgin olive oil)
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 pound boneless skinless chicken breasts
- 3/4 cup water
- 3 tablespoons low sodium soy sauce
- 2 teasoons cornstarch
- 1 teaspoon brown sugar
- 1/2 to 1 teaspoon red pepper flakes (I used a 1/2 teaspoon and it was still a little too hot for my kids- but my husband loves all things spicy)
- 1 cup snow peas, trimmed (I used sugar snap peas because we don't like snow peas at our house)
- 2 tablespoons chopped unsalted, dry-roasted peanuts
INSTRUCTIONS:
- Heal oil in large skillet over medium-high heat.
- Add onion to pan, saute 3 minutes or until softened. Add garlic- saute 30 seconds. stirring constantly. Add chicken, saute 3 minutes or until chicken begins to brown.
- In a small bowl, combine 3/4 cup water, soy sauce, corn starch, brown sugar, and red pepper flakes and stir with a whisk until sugar dissolves. Add water mixture to skillet, and bring to a boil. Add bell pepper and snow peas to top it off. Cook for 2 minutes or until veggies are start to become tender and sauce thickens. Sprinkle with nuts.4
- Serve over brown rice.
Source: Six Sister Stuff
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