Low Fat Kung Pao Chicken


2 tablespoons of dark sesame oil
1 cup onion, rough chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
3/4 cup water
3 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 to 1 teaspoon red pepper flakes
2 tablespoons dry-roasted peanuts
2 tablespoons cilantro, chopped
white rice


Heal oil in wok, or deep non-stick frying pan, over medium high heat. Add chopped onion to pan and saute for three minutes or until soft. Add garlic and saute 30 seconds making sure to stir constantly. Add chicken and saute three minutes or until chicken begins to brown.

Combine 3/4 cup water, soy sauce, corn starch, brown sugar, and red pepper flakes. Stir with a whisk until sugar dissolves. Add water mixture to pan, bring to a boil. Cook for two minutes or until sauce thickens. Add peanuts and cook 30 seconds more. Add cilantro and give one more quick stir. Serve with white rice. Enjoy!

Recipe adapted from: www.sixsistersstuff.com