Chicken Vegetable Stir Fry

Sweet-Spicy Chicken and Vegetable Stir-Fry


Sweet-Spicy Chicken and Vegetable Stir-Fry

cal Calories 341kcal

High fat Total Fat 16g

Low sat-fat Saturated Fat 2g

High chol Cholesterol 73mg

High sodium Sodium 756mg

carbs Total Carbohydrate 21g

Serving size 265g Calories from fat 143kcal Fiber 3g Protein 29g Sugar 14g
4 servings


  • 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


  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.

Recipe Content & Photo ALL RIGHTS RESERVED

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