SWEET-SPICY CHICKEN AND VEGETABLE STIR-FRY

SWEET-SPICY CHICKEN AND VEGETABLE STIR-FRY image

Yield 3

Number Of Ingredients 15

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1 cup dry brown rice
3 Tbsp. brown sugar
1 1/2 Tbsp. soy sauce
1 Tbsp. fish sauce
1 Tbsp. rice vinegar
1 Tbsp. sambal oelek or Red curry chili paste
1 tsp. sesame oil
1 tsp. cornstarch
2 Tbsp. canola oil, divided
2 boneless chicken breasts, cut into bite-sized pieces
8 ounces sugar snap peas
1 red bell pepper, sliced
1/2 red onion cut into thin wedges
1/2 cup sliced green onions
dry-roasted peanuts

Steps:

Cook rice according to package directions. Combine the first 7 ingredients after the rice, stirring well and set aside (brown sugar through cornstarch). Heat heavy skillet over high heat. Add 1 Tbsp. canola oil to pan and swirl to coat. Add chicken and cook until done. Remove from pan and set aside. Add remaining 1 Tbsp. of canola oil to pan. Add peas, bell pepper and red onion, stir-frying until vegetables are crisp-tender. Stir in Brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Serve over rice. Sprinkle with green onion and peanuts.