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

Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauce 3 minutes or until softened. Add garlic; sauce 30 seconds, stirring constantly. Add chicken; sauce 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 bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisptender and sauce thickens. Sprinkle with nuts. Yield: 4 servings (serving size: 1 cup).

CALORIES 275; FAT 13.88 (sat 2.69, mono 5.39, poly 4.89); PROTEIN 25.38; CARB 11.98; FIBER 2.29; CHOL 94mg; IRON 2mg; SODIUM 502mg; CALC 41mg

For the Coconut Jasmine Rice: Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings.

CALORIES 97; FAT 1.59 (sat 1.49); SODIUM 155mg Page 86

COOKING LIGHT, DECEMBER 2010

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