kung pao chicken with jasmine rice

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here is another Asian inspired recipe that comes from cooking light magazine, December 2010.  it is light, lower in fat, calories, and sodium. the recipe is delicious, quick and easy to prepare.

to make the chicken:  combine the following ingredients in a bowl and set aside to use later in the dish; 3/4 cup water, 3 tablespoons low sodium soy sauce, 2 teaspoons cornstarch, 1 teaspoon brown sugar, 1/2 teaspoon minced ginger, and crushed red pepper to taste.

slice red bell pepper strips, chop one onion, clean and trim snow pea pods, and slice one pound of chicken into small cubes.

in an electric skillet, using 2 tablespoons sesame oil, brown the chicken pieces.  add one cup of chopped white onion, and minced garlic to taste.  brown the chicken and onion.

when brown, add the sauce, sliced pepper and snow pea pods.  boil until heated about 10 minutes.  when ready, add to the top of jasmine rice.  sprinkle with sliced almonds or peanuts. add sesame seeds to taste.

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