Use less sugar, a little too sweet. Very tasty dish, I will make it again. The family all liked it. Very easy to prepare, mostly prep work. Also, I used Sriracha sauce.
Sweet-Spicy Chicken and Vegetable Stir-Fry
This colorful chicken and veggie stir-fry features a sweet-spicy sauce and a topping of dry-roasted peanuts, which add delicious crunch.
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- Calories: 349
- Fat: 14.2g
- Saturated fat: 1.7g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 4.3g
- Protein: 31g
- Carbohydrate: 24.6g
- Fiber: 3.5g
- Cholesterol: 66mg
- Iron: 2mg
- Sodium: 576mg
- Calcium: 69mg
- 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.
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