Sweet-Spicy Chicken and Vegetable Stir-Fry

Sweet-Spicy Chicken and Vegetable Stir-Fry


3tablespoons dark brown sugar
tablespoons lower-sodium soy sauce
1tablespoon fish sauce
1tablespoon rice vinegar
1tablespoon sambal oelek
1teaspoon dark sesame oil
¾teaspoon cornstarch
2tablespoons canola oil, divided
1pound skinless, boneless chicken breast, cut into bite-sized pieces
8ounces sugar snap peas
1red bell pepper, sliced
½medium red onion, cut into thin wedges
¼cup sliced green onions
¼cup 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.