Savor the Flavor

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Another great dish from Cooking Light December 2010. Nice and spicy, but not toooo spicy. The coconut jasmine rice was an excellent side! I used some multi vegetables instead of just the peas. I used sliced carrots, broccoli and the peas.

Ingredients:

2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces ( I used chicken breast strip tenders cut into one inch pieces)
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch or flour
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 or a bag of multi vegetables - carrots, peas, broccoli etc
2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation:

1. 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.

2. 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 crisp-tender and sauce thickens. Sprinkle with nuts.

For the jasmine coconut 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.