Kung Pao Chicken

Ingredients

• 0.5 teaspoon bottled ginger minced
• 1 teaspoon brown sugar 
• 2 teaspoons cornstarch 
• 1 teaspoons pepper red crushed
• 2 tablespoons sesame oil dark
• 2 tablespoons dry-roasted peanuts unsalted chopped
• 2  garlic cloves minced
• 3 tablespoons lower-sodium soy sauce 
• 1 cup onion chopped
• 1 cup bell pepper red thinly sliced ( 1 large pepper)
• 1 pound chicken thighs boneless skinless cut into 1-inch pieces
• 1 cup snow peas trimmed
• 0.8 cup water 

Equipment

• frying pan
• whisk

Directions

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add onion to pan; saut 3 minutes or until softened.
3. Add garlic; saut 30 seconds, stirring constantly.
4. Add chicken; saut 3 minutes or until chicken begins to brown.
5. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves.
6. Add water mixture to pan; bring to a boil.
7. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.
8. Sprinkle with nuts.