Sweet-Spicy Chicken and Vegetable Stir-Fry

Sweet-Spicy Chicken and Vegetable Stir-Fry Recipe

Photo: Iain Bagwell; Styling: Mary Clayton Carl

This colorful chicken and veggie stir-fry features a sweet-spicy sauce and a topping of dry-roasted peanuts, which add delicious crunch.


Serves 4 (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 349
Fat 14.2 g
Satfat 1.7 g
Monofat 7.5 g
Polyfat 4.3 g
Protein 31 g
Carbohydrate 24.6 g
Fiber 3.5 g
Cholesterol 66 mg
Iron 2 mg
Sodium 576 mg
Calcium 69 mg


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ann Taylor Pittman,

Cooking Light

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note