Sweet-Spicy Chicken and Vegetable Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This colorful chicken and veggie stir-fry features a sweet-spicy sauce and a topping of dry-roasted peanuts, which add delicious crunch. Ingredients:
3 tablespoons dark brown sugar |
1 1/2 tablespoons lower-sodium soy sauce |
1 tablespoon fish sauce |
1 tablespoon rice vinegar |
1 tablespoon sambal oelek |
1 teaspoon dark sesame oil |
3/4 teaspoon cornstarch |
2 tablespoons canola oil, divided |
1 pound skinless, boneless chicken breast, cut into bite-sized pieces |
8 ounces sugar snap peas |
1 red bell pepper, sliced |
1/2 medium red onion, cut into thin wedges |
1/4 cup sliced green onions |
1/4 cup unsalted dry-roasted peanuts |
Directions:
1. Combine the first 7 ingredients, stirring well; set aside.
2. Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and done. Remove chicken from wok. Add remaining 1 tablespoon canola oil to wok; swirl to coat. Add sugar snap peas, bell pepper, and red onion; stir-fry 3 minutes or until vegetables are crisp-tender. Stir in brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Sprinkle with green onions and peanuts.
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