All the goodness of chinese takeout, without leaving the house (or all the calories!).
ServingServing: 4people
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Ingredients
2TablespoonsDark Sesame Oil , (Kirksville doesn't carry this so I used Extra Virgin olive oil)
1cupdiced onion
2clovesgarlic, minced
1poundboneless, skinless chicken breasts
¾cupwater
3Tablespoonslow-sodium soy sauce
2teaspoonscorn starch
1teaspoonbrown sugar
½teaspoonred 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)
1cupsnow peas, (I used sugar snap peas because we don't like snow peas at our house)
2Tablespoonschopped 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.
Serve over brown rice.
Notes
Make sure that you only have 1/2 cup of rice to keep it under 500 calories *An egg roll is not included in this 500 calorie meal... although I really wish it were.