Chinese at home

We love Asian food. When we get take out it is usually Chinese or Thai. American style Chinese can really pack in the calories, so I really prefer to make it at home. I can cut down on the sugar, fats and add more veggies. Tonight I did a Kung Pao Chicken adapted from a recent Cooking Light Magazine recipe. Restaurant Kung Pao can go up to 600 calories and 17 grams of fat for a 12 ounce serving. The sodium, I don't even want to think about. The other problem with restaurant Chinese is that the soy sauce used contains gluten.
At home I can use a gluten free soy sauce. I even modified the Cooking Light recipe to add more vegetables and added a bit more heat - we like that.
This is a quick week day meal (It took 20 minutes to make) and can be adapted to be vegetarian by substituting tofu for the chicken. I think I'll try that next time.

Kung Pao Chicken

2 tbsp dark sesame oil
1 cup thinly sliced onion
1 cup thinly sliced red pepper
1 pound chicken tenders
3/4 cup water
2 tsp minced garlic
2 tbsp gluten free soy sauce
2 tsp corn starch
1 tsp brown sugar
1 tsp bottled minced ginger
1 tsp crushed red pepper
1 package steam bag sugar snap peas - microwave one minute less than package directions
1/4 cup unsalted cashews

1. Heat sesame oil in large skillet over medium high heat. Add onion and red pepper to pan, saute 3 minutes, add chicken and saute for 3 minutes on each side.
2. Combine 3/4 cup water, soy sauce, corn starch, brown sugar, ginger and red pepper. Wish together until sugar is dissolved and corn starch in mixed in well.
4. Add sauce to pan, bring to boil and add sugar snap peas.
Heat through. Add cashews.
Makes 4 servings- about 1 cup each. Serve over jasmine or brown rice. About 275 calories, 11 grams fat. 500 mg sodium.