Sweet-Spicy Chicken and Vegetable Stir-Fry

Prepared With

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

Method

Combine the first 7 ingredients, stirring well; set aside.
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.

Can't find this product at your store?

Product Request Form

Featured Recipes

Chicken with Quick Chile Verde

Tandoori Chicken Puffs

Cajun Chicken Pasta

Thai-Style Peanut Chicken Spring Roll Wraps

Sriracha Chicken Quinoa Bowl

Skillet Chicken Salad Pitas