Sweet-Spicy Chicken and Vegetable Stir-Fry
|3||tablespoons dark brown sugar|
|1½||tablespoons lower-sodium soy sauce|
|1||tablespoon fish sauce|
|1||tablespoon rice vinegar|
|1||tablespoon sambal oelek|
|1||teaspoon dark sesame oil|
|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|
|½||medium red onion, cut into thin wedges|
|¼||cup sliced green onions|
|¼||cup unsalted dry-roasted peanuts|
Directions1. 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.