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Sweet-Spicy Chicken and Vegetable Stir-Fry

Sweet-Spicy Chicken and Vegetable Stir-Fry

Photo: Iain Bagwell; Styling: Mary Clayton Carl

Yield

Serves 4 (serving size: 1 cup)

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

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.