Kung Pao chicken thighs

Ingredients for 2 servings:

• 2 tbsp sesame oil, dark
• 150 g onion(s), chopped
• 2 garlic cloves, finely chopped
• 500 g chicken thighs, the meat of which, cut into approx. 3 cm cubes
• 3 tbsp soy sauce
• 180 ml water
• 2 tsp cornstarch
• 1 tsp sugar, brown
• ½ tsp fresh ginger, grated
• 1 ½ tsp chili flakes
• 1 red bell pepper(s), cleaned and cut into fine strips
• 60 g sugar snap peas, cleaned
• 2 tbsp peanuts, unsalted, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Kung Pao Chicken Thighs

Heat the sesame oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes. Add the garlic to the skillet and sauté for 30 seconds, stirring. Add the chicken and cook for 5 minutes. In a bowl, combine the water, soy sauce, brown sugar, ginger, chili flakes, and cornstarch, then pour into the skillet and bring to a boil. Add the bell pepper strips and snow peas and simmer for 2 minutes until the sauce thickens. Transfer from the skillet to a plate and sprinkle with the peanuts. Serve with rice.