This colorful chicken and veggie stir-fry features a sweet-spicy sauce and a topping of dry-roasted peanuts, which add delicious crunch.
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
How to Make It
Combine the first 7 ingredients, stirring well; set aside.
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.
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This may be one of the best stir-fry Cooking Light recipes I've made yet. The sauce is amazing and the best part is that it is SO easy. The only change I made was to add one minced clove of garlic to the veggies. It would be easy to sub any combo of meat or veggies here. Who needs unhealthy Chinese take out?? I served it over steamed jasmine rice - brown rice would be good too. A simple Asian-style cucumber salad completed the meal.
Followed the advice of others - cut the sugar in half and doubled the sauce. Added mushrooms cuz I needed to use them up. Added 3 crushed garlic cloves and 1 Tbs of grated ginger to the veggies. Cut the olek sambal to teaspoons instead of tablespoons and my lips are still tingling. Very nice flavors. Next time will use chicken thighs- just can't get stir fry breasts to be moist no matter how I try. Highly recommend and will add to rotation. Yum!
Contrary to other reviewers, I actually thought this was a bit bland and overly sweet, and I actually did one and half times the amount of sauce in the recipe since I find that CL stir fry recipes are usually under-sauced. CL's stir fries also tend to be too watery, which I also found to be an issue with this recipe. That said, it was quick, easy, fairly cheap, and decent-enough for an average weeknight meal. I think if I make this again I'd double the sauce, drop the sugar down to 1 TBSP and add a couple of teaspoons of freshly grated ginger as well as some black pepper. I'ld also add a bit more corn starch and maybe a bit more sambal olek.
My family really enjoyed this dish. After cooking the chicken, I put some tofu with soy sauce into the wok for three minutes. Then I cooked the veggies adding bok choy and mushrooms. The chicken needed a bit more than four minutes and I think broccoli would be better than snap peas but overall it was a great dish.
I cannot even tell you how amazingly flavorful this is. The recipe is deceiving, because it's so simple, but the taste is phenomenal. My boyfriend said he could have eaten this without rice or meat. He would have been fine with just the vegetables and sauce. It is THAT good. I could make this once a week, every week, and never get sick of it.
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